Creamy Miso Hotpot
Serves 25 mins prep10 mins cook
This creamy miso hotpot is loaded with vegetables, mushrooms, tofu puffs, and bulgogi-marinated beef, making it a perfect easy dish for the family! With a creamy savory miso broth, this cozy Japanese-style hotpot will keep your belly warm and full.
0 servings
What you need
tbsp white sesame seeds
tbsp brown rice vinegar
tbsp chili oil
tbsp white miso
pinch coarse black pepper
tbsp dark sesame oil
tbsp clear honey
tbsp fresh garlic
tbsp light soy sauce
lb ribeye steak
Instructions
In a large bowl, combine the beef, soy sauce, garlic, honey, sesame oil, mirin, and black pepper. With clean hands (or wearing a food prep glove), gently massage the meat to mix well. Allow the meat to marinate while you prepare the rest of your hotpot ingredients. Prepare the vegetables by slicing them into bite-sized pieces. Set them aside. In a donabe or shallow pot, add the soy milk, miso paste, and anchovy broth. Bring the broth to a simmer on low heat. (The broth can be prepared on the stovetop or at the table using a portable butane gas stove) Add the vegetables, tofu puffs, and marinated beef to the broth and simmer on low heat until the ingredients are fully cooked. It's best enjoyed when paired with the spicy chili oil dipping sauce! *It is normal for the soy milk broth to slightly curdle, but keep the heat on low to prevent any more curdling.View original recipe
