FationateFoodBelly • Easy Recipes

Ingredients

• 1 napa cabbage
• 1 lb thinly sliced beef rolls
• 4 baby bok choy
• White and brown shimeji mushrooms
• 4 cups water
• 1 piece kombu (dried kelp), 4–6 inches
• 1/2 cup bonito flakes (katsuobushi)
• 2 tbsp soy sauce
• 1 tbsp sake
• 1 tsp mirin
• 1/2 tsp salt (adjust to taste)

Instructions

1. Separate the napa cabbage leaves and wash them thoroughly.
2. Layer about 5 cabbage leaves and beef rolls, the cut into 3 pieces. Repeat until you have enough rolls to arrange in your nabe pot.
3. Wash and cut each baby bok choy in half to display its rose-like shape.
4. In a pot, combine water, kombu, bonito flakes, soy sauce, sake, mirin, and salt.
5. Bring to a gentle boil, then remove the kombu and strain out the bonito flakes to leave a clear stock.
6. Pour the stock into the nabe pot and arrange the cabbage-beef rolls, bok choy, and shimeji mushrooms.
7. Bring to a boil and simmer until all ingredients are cooked through.
8. Enjoy hot directly from the pot with dipping sauces if desired.