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Japanese beef and vegetable hot pot (sukiyaki)

kept byDAPHNE

Servings: 8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes


Sauce Ingredients
1 cup chicken stock or dashi (use broth for gluten free)
1/2 cup Japanese soy sauce (use tamari for gluten free)
1/2 cup mirin or sake (use sake for a more savory broth)
1/4 cup sugar (optional)
Hot Pot Ingredients
4 oz shirataki or cellophane noodles
Boiling water
2 tbsp vegetable oil, divided, plus more as needed
1 lb well-marbled tender beef (sirloin tip, top sirloin, or tenderloin), sliced paper thin across the grain, then cut into bite-sized pieces
1 large yellow onion, halved and cut into thin crescents
1 cup fresh shiitake, enoki, or button mushrooms
2 medium carrots, peeled and cut into 1/4 inch diagonal slices
2 stalks celery, cut into 1/4 inch diagonal slices
5 green onions, white and green parts, cut into 2-inch diagonal lengths
9 oz broiled firm tofu, cut into 16 pieces



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