Japanese Nabemono with Celery and Seared Beef
A traditional Japanese hot pot dish featuring seared beef, celery, and a variety of vegetables served with a savory broth.
Ingredients
- ●1 lb beef (sirloin)
- ●4 stalks celery
- ●4 cups nabemono broth
- ●2 tbsp soy sauce
- ●2 tbsp sake
- ●1 tsp sugar
- ●2 inches ginger
- ●8 oz mushrooms
- ●4 stalks scallions
Instructions
- 1
Heat 2 tbsp of oil in the pan over medium heat.
- 2
Add the ginger and cook for 2 minutes.
- 3
Add the soy sauce, sake, and sugar, and stir to combine.
- 4
Add 4 cups of nabemono broth and bring to a boil.
- 5
Reduce the heat to low and simmer for 10 minutes.
- 6
Add the beef and cook for 3-4 minutes per side, or until seared to desired level of doneness.
- 7
Add the celery and cook for 2-3 minutes, or until tender.
- 8
Add the mushrooms and cook for 2-3 minutes, or until tender.
- 9
Serve the hot pot with scallions and additional nabemono broth, if desired.
- 10
Cook the beef to an internal temperature of 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
- 11
Let the beef rest for 5 minutes before slicing and serving.