This dish is known for being a favorite of American soldiers in Japan during World War II.
- 1 lb. of paper thin sliced sirloin or thinly sliced chicken
- Firm tofu cut into 1" cubes
- Thin rice noodles softened in water (available at any Asian market) (optional)
- Leeks cut into 1" sections (white and light green part only)
- Chinese cabbage or any leafy green veggie roughly chopped
- Whole mushrooms, any variety
- Any other veggies you want (carrots, broccoli, baby corn, bamboo shoots, canned water chestnuts, celery, spinach, bok choy, onions - but not cauliflower)
- 1/2 cup Mirin (Asian market) (not optional) For Sauce
- 4 T. sugar For Sauce
- 1 1/3 cup dashi (Asian market) or beef broth For Sauce
Cut everything into bite-size pieces (larger sizes is fine, roughly chopped)
2. Mix the sauce ingredients.
3. Heat some oil, or better yet, tallow (ask for it when you buy the meat) in a good size pot with a lid.
4. Lightly grill the meat. Remove.
5. Arrange half of the veggies attractively in the pot and pour half the sauce over the top.
Cover and simmer until veggies are tender. You may want to start with the firm veggies and add the softer veggies halfway through. Add some of the meat during the last minute.
6. Give everyone a bowl of rice and take out just enough from the pot for everyone to have a taste of everything. Continue to pick at the pot until everyone has tried everything.
7. Add more veggies and sauce to the pot and repeat. Add water as necessary.
1) It's best to eat this dish while sitting around a table with an electric pot in the middle, or even sit on the floor. Then everyone can easily pick what they like out of thepot.
2) Go ahead and Google this recipe before you make it to get a better idea of what
it looks like.
Difficulty: Intermediate, Prep Time: 20 min, Cook Time: 60 min, Serves: 10