Ingredients with Measurements:
- 1 lb thinly sliced beef
- 1 block of firm tofu, cut into small cubes
- 1 cup of sliced shiitake mushrooms
- 1 cup of sliced enoki mushrooms
- 1 cup of sliced napa cabbage
- 1 cup of sliced green onions
- 1 cup of bean sprouts
- 1/4 cup of miso paste
- 1/4 cup of soy sauce
- 2 tbsp of sake
- 2 tbsp of mirin
- 2 tbsp of grated ginger
- 2 tbsp of chili garlic sauce
- 4 cups of chicken or beef broth
- 2 tbsp of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- A nabe pot or a large pot with a lid
- A portable stove or a hot plate
Step-by-step instructions:
1. Heat the nabe pot or a large pot over medium heat and add vegetable oil.
2. Add thinly sliced beef to the pot and cook until browned.
3. Add sliced shiitake mushrooms, enoki mushrooms, napa cabbage, and green onions to the pot and cook for 2-3 minutes.
4. Add cubed tofu, bean sprouts, grated ginger, and chili garlic sauce to the pot and stir well.
5. In a separate bowl, mix miso paste, soy sauce, sake, and mirin until well combined.
6. Add the miso mixture to the pot and stir well.
7. Pour chicken or beef broth into the pot and bring it to a boil.
8. Reduce the heat to low and simmer for 10-15 minutes.
9. Season with salt and pepper to taste.
10. Serve hot with rice or noodles.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for cooking beef and vegetables, low heat for simmering the soup.
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 12g
Protein: 28g
Sodium: 1600mg
Substitutions for ingredients:
- Any type of meat or seafood can be used instead of beef.
- Any type of mushrooms can be used instead of shiitake and enoki mushrooms.
- Any type of leafy greens can be used instead of napa cabbage.
- Any type of chili sauce can be used instead of chili garlic sauce.
Variations:
- Add sliced carrots, bell peppers, or zucchini for extra vegetables.
- Use vegetable broth instead of chicken or beef broth for a vegetarian version.
- Add udon noodles or ramen noodles for a heartier meal.
Tips and tricks:
- Thinly slice the beef against the grain for a tender texture.
- Use a portable stove or a hot plate to keep the soup hot while serving.
- Adjust the amount of chili garlic sauce according to your spice level preference.
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 low heat until heated through.
Presentation ideas:
Serve the soup in a nabe pot or a large bowl with a ladle.
Garnishes:
Garnish with chopped cilantro, sliced green onions, or sesame seeds.
Pairings:
Pair with a cold beer or a glass of sake.
Suggested side dishes:
Serve with steamed rice or a side salad.
Troubleshooting advice:
- If the soup is too thick, add more broth or water.
- If the soup is too thin, add more miso paste or soy sauce.
Food safety advice:
- Make sure to cook the beef and vegetables thoroughly.
- Keep the soup hot while serving to prevent bacterial growth.
Food history:
Harihari-Nabe is a type of hot pot dish that originated in Hokkaido, Japan. It is typically made with thinly sliced beef, vegetables, and a miso-based broth.
Flavor profiles:
This dish has a savory and umami flavor from the miso paste and soy sauce, with a spicy kick from the chili garlic sauce.
Serving suggestions:
Serve the soup family-style and let everyone help themselves.
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Region: Japanese