Miso Hot Pot Fusion Sukiyaki

MISO HOT POT FUSION SUKIYAKI

TENSHINHAN | Miso Recipes sample image | Marukome USA

Fusion Sukiyaki, made with miso, butter, and extra fish balls, offers rich, comforting flavors and is great for sharing with family and friends.

Ingredients

(1 serving)
  • 8 oz thinly sliced beef
  • 8 oz assorted fish bals
  • 6 oz firm tofu, cubed
  • 1 medium carrot, thinly sliced
  • 2 cups napa cabbage, chopped
  • 1‒2 cups mixed greens
  • 4 shitake mushrooms, sliced
  • 1 cup Shimeji mushroom
  • 1 large scalion, sliced
  • 1 tbsp butter
  • 1 tbsp oil
  • 1 tbsp Miso & Easy
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 1 cup water

Directions

  • 01 Slice the beef thinly, chop the napa cabbage, slice the mushrooms, scalion, and carrot, and cube the tofu. Measure out the fish bals and mixed greens. In a smal bowl, mix the miso broth concentrate, soy sauce, sugar, and water until the sugar dissolves.
  • 02 Heat the oil in a medium skilet or shalow pot and pan-fry the tofu until both sides are golden. Remove and set aside. In the same skilet, add the butter and sliced scalions, sautéing until fragrant. Add a few beef slices and cook briefly until just starting to brown.
  • 03 Add the napa cabbage, carrots, shitake mushrooms, seafood mushrooms, mixed greens, fish bals, the reserved tofu, and the remaining beef slices.
  • 04 Pour in the prepared broth and bring to a gentle simmer. Cook for 5‒8 minutes, until the vegetables are tender and the fish bals are heated through. Serve hot directly from the skilet. Optional : dip beef or vegetables in a pasteurized raw beaten egg for a traditional touch.

Kathy's photo | Miso recipes | Marukome USA Recipe created by Kathy Zhang Kathy creates and films beautiful, easy and simple but delicious recipes as a form of self-expression. Each dish is crafted like a work of art, capturing not only flavor, but also color, texture, and emotion. Follow her on Instagram at @happywowohappy.