Ingredients with Measurements:
- 1 lb thinly sliced beef (sukiyaki or shabu-shabu cut)
- 1 lb assorted vegetables (shiitake mushrooms, napa cabbage, enoki mushrooms, tofu, green onions, etc.)
- 1 package konnyaku noodles
- 6 cups dashi broth
- 1/2 cup sake
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sugar
- 1 tablespoon grated ginger
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Konro (Japanese charcoal grill)
- Nabe pot (clay pot)
Step-by-step instructions:
1. Soak konnyaku noodles in water for 30 minutes, then cut into bite-sized pieces.
2. Cut vegetables into bite-sized pieces.
3. Heat vegetable oil in nabe pot over medium heat.
4. Add grated ginger and sauté for 1 minute.
5. Add dashi broth, sake, soy sauce, mirin, and sugar. Bring to a boil.
6. Add vegetables and konnyaku noodles to the pot. Cook for 5-7 minutes.
7. Add beef slices to the pot and cook for 1-2 minutes.
8. Season with salt and pepper to taste.
9. Transfer the pot to the konro and grill over medium heat for 5-7 minutes.
10. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 15-20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 25g
Protein: 30g
Substitutions for ingredients:
- Chicken or pork can be used instead of beef.
- Any vegetables can be used, depending on personal preference.
Variations:
- Seafood such as shrimp, scallops, and clams can be added.
- Udon noodles or ramen noodles can be used instead of konnyaku noodles.
Tips and tricks:
- Use thinly sliced meat for faster cooking time.
- Add vegetables in order of cooking time, starting with the ones that take longer to cook.
- Use a lid to keep the heat in and cook the ingredients faster.
- Dip cooked ingredients in raw egg for added flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in the nabe pot on a trivet.
Garnishes:
Chopped green onions, grated daikon radish, and shichimi togarashi (Japanese seven spice).
Pairings:
Sake or beer.
Suggested side dishes:
Rice, pickles, and miso soup.
Troubleshooting advice:
- If the broth is too salty, add more dashi broth or water.
- If the ingredients are not cooking evenly, adjust the heat or add them in smaller batches.
Food safety advice:
- Make sure all ingredients are cooked to a safe temperature.
- Use a food thermometer to check the temperature of the meat.
Food history:
Konro nabe is a traditional Japanese hot pot dish that originated in the Kansai region.
Flavor profiles:
Savory, umami, sweet, and slightly smoky.
Serving suggestions:
Serve with a dipping sauce made of raw egg and soy sauce.
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Region: Japanese