Vegetable & Beef in Kombu Broth - Hot Pot Recipe to Warm Up Your Winter

Cold weather calls for nothing better than enjoying a steaming pot of hot pot at home!

Making a kombu broth is very simple and doesn't require complicated steps, yet it produces a deliciously sweet broth. This hot pot, with both vegetables and meat, absorbs the rich umami of the kombu, making it truly delicious! Since kombu is used to make the broth, you'll need a fair amount. If you have leftovers, you can repurpose the kombu for a salad. Just cut the kombu into strips and toss with black vinegar, salt, sugar, sesame oil, and chili to create a refreshing side dish!

Ingredients

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Basic Ingredients

Sliced Beef	500g
Baby Wombok	150g
Enoki Mushroom	150g
Silken Tofu	1 carton
Red Pepper	1 pc
Leek	1 stick
Kombu	3-4 pcs
Egg	1 bulb

Seasoning

Mirin	2 tbsp
Soy Sauce	1 tbsp
Salt	1 tsp
Sesame Oil	1 tbsp
Ground White Pepper	to taste

Steps

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1. In a pot, add water until it is half full, then add the kombu. Cover the pot and let it sit for 2 hours to infuse the flavours.

2. Add the previously mentioned seasonings to the kombu broth and bring to a boil over medium heat.

3. Add the baby wombok, Chinese cabbage, enoki mushrooms, tofu, sliced beef, and red pepper, cooking until all ingredients are fully cooked.

4. Turn off the heat and add the egg.

5. Before serving, you can add a bit of sesame oil to enhance the flavour.