Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 8.7 dollar
Difficulty level: 2 out of 4
15 Ingredients
Number of servings
4
Ponzu dressing
- 1teaspoons caster sugar
- 2tablespoons salt-reduced soy sauce
- 1 lime, juiced
- 1teaspoons rice wine vinegar
- 2 beef scotch fillet steaks
- 200grams white fish balls
- 1L salt-reduced chicken stock
- 1tablespoons white miso paste
- 150grams classic tofu, drained, sliced
- 1/2 small wombok, cut into quarters
- 100grams shiitake mushrooms
- 2 bunches bok choy, cut into quarters
- 2 carrots, thinly sliced lengthways
- 1/4 bunch spring onions, half cut into 4cm batons, half thinly sliced
- 400grams udon noodles
Description
Serve up a moreish Japanese hotpot to impress on a chilly night. Think thinly sliced meat, fish balls, tofu, vegetables, udon noodles and tasty dipping sauces.
Method
Step 1 of 5
Place steaks in the freezer for 2-3 hours or until half frozen. Once firm, use a sharp knife to slice steaks into thin slices (approximately 2mm thick). Set aside on a plate with fish balls.
Step 2 of 5
To make the ponzu dressing, combine ingredients in a small bowl.
Step 3 of 5
To make the soup base, combine stock, miso paste and 1L water in a hotpot or large saucepan. Bring to a simmer over medium heat.
Step 4 of 5
Meanwhile, arrange tofu, wombok, mushrooms, bok choy, carrot, onion batons and noodles on a platter.
Step 5 of 5
To serve, dip beef strips into stock until cooked to your liking (approximately 10 seconds for medium-rare), then dip into ponzu sauce. Repeat with fish balls, vegetables, tofu and noodles. Serve with ponzu and sprinkled with onion.
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