Healthy One-pot Hot Pot

• 分量: Recipe serves 2
• 総時間: 52 minutes

材料

My debut cookbook Maxi’s Kitchen is available for pre-order now! Link in bio 🤍.

Sauce:▪️2 Tbsp Soy Sauce▪️1 Tbsp Fresh Lemon Juice▪️1 tsp Water▪️1/2 tsp Sugar▪️1 Tbsp Sesame Oil▪️1 tsp Sesame Seeds▪️2 Tbsp Sliced Scallions▪️1 Small Garlic Clove, grated or minced▪️1 Tbsp Chopped Cilantro (optional)▪️

Stew:▪️1 Tbsp Sesame Oil▪️1/2 a Medium Yellow Onion, sliced thin▪️1 Tbsp Finely Chopped Fresh Ginger▪️2 Garlic Cloves, finely chopped▪️4 Cups Chicken Broth▪️1/2 tsp Kosher Salt▪️1/4 tsp Black Pepper▪️1 Tbsp Soy Sauce▪️8 oz. Kabocha Squash, seeds removed and sliced in 1/4-inch thick pieces▪️8 oz. Napa Cabbage, sliced▪️8 oz. Enoki Mushrooms, roots trimmed▪️8 oz. Medium Firm Tofu, diced large▪️5 oz. Spinach▪️8 oz. Very Thinly Sliced Beef (see Tip)▪️2 Scallions, sliced▪️

手順

Make the sauce: In a small bowl, whisk together the soy sauce, lemon juice, water, sugar, sesame oil, sesame seeds, scallions, garlic, and cilantro if using.

Make the stew: In a medium pot, heat the sesame oil over medium-high heat, then add the onion and ginger. Cook until the onion begins to soften (3-5 mins), then add the garlic. Cook for 1 min, then add the chicken broth, salt, pepper, soy sauce, and kabocha squash. Bring to a boil over high heat, then cover and simmer for 3 mins.

Uncover and add the Napa cabbage, enoki mushrooms, and tofu. Bring to a boil, then cover and simmer for 3 mins.

Add the spinach and beef, letting them float near the surface, and cook uncovered for 1–2 minutes, until the beef is medium-rare (or cooked to your preference).

Serve the stew in bowls with individual sauce bowls on the side. To eat, dip each ingredient into the sauce before enjoying. I usually eat all the ingredients with sauce first, then sip the broth at the end.

10 minute prep time / 30 minute total time

Tip: You can usually find the thinly sliced beef in the freezer section at Asian grocery stores