Sukiyaki Hot Pot

Sukiyaki Stock:
2 cups quick Asian beef stock (see below)
⅓ cup Japanese soy sauce
⅓ cup sake or dry sherry
1 TBSP sugar

The Platter (all except bean threads can be prepared in advance):
2 lbs. beef tenderloin, thinly sliced
1 large onion, sliced into half-moons and browned in vegetable oil about 7 minutes
6 scallions, cut into 1 1/2-inch lengths
8 fresh shitake mushrooms, stems removed, caps cut into 1/2-inch wide strips
2 cups fresh bean sprouts
4 oz. firm tofu, cut into bite-sized cubes
4 oz. canned sliced bamboo shoots, rinsed and drained
1 (6 oz.) bunch watercress or young spinach, touch stems removed
2 skeins bean threads, softened in hot water about 10 minutes, and snipped with kitchen scissors
Hot cooked rice

1. In a medium saucepan, bring the beef stock, soy sauce, sake and sugar to a simmer over medium heat. Transfer to a hot pot or metal fondue pot and keep at a simmer over a flame.
2. Present the platter. Using chopsticks or small hot pot baskets, the guests cook their selections in the simmering broth. They should use cooked meat and vegetables as a topping for the cooked rice, moistening the rice to taste with some of the cooking stock.

Quick Asian Beef Stock:
In a large saucepan, bring 6 cups canned reduced-sodium beef broth, 2 chopped scallions, 1 TBSP shredded fresh ginger, 2 minced garlic cloves, 1 TBSP soy sauce, 1/4 tsp salt, and 6 peppercorns to a simmer over medium heat. Remove from the heat and let stand for 30 minutes. Strain.

(based on recipes from Fondue by Rich Rodgers)

From the Fall 2009 Newsletter