Asian Hot Pot Recipe

By Beth Peterson

  • Prep Time
    45 min
  • Cook Time
    2 hr
  • Serving Size
    2

Ingredients

  • 3 cups all purpose flour
  • 1 tbsp salt
  • 1 cup water
  • 4 oz white miso
  • 32 oz beef broth
  • 1 cup rehydrated mushrooms
  • 1 tsp grated fresh ginger
  • 1 stalk lemon grass
  • 1 bunch cilantro stems
  • 2 tsp fish sauce
  • 4 tbsp soy sauce
  • 2 tbsp rice wine vinegar
  • 2 tbsp mirin
  • 1 tsp sriracha
  • 16 oz water
  • 1 tbsp chili oil
  • 2 tbsp soy sauce
  • 2 garlic cloves
  • 2 oz Udon noodles
  • 3 oz broth
  • 3 slices avocado
  • 3 slices jalapeno
  • 1 poached quail egg
  • 2 slices of pickled daikon
  • 2 oz Bison tenderloin

Preparation

  1. Incorporate all-purpose flour, salt and water. Mix well.
  2. Kneed for 5 minutes.
  3. Add to rolling salted water, cook until tender.
  4. Ice bathe immediately once they are complete.
  5. Bring 4 oz white miso, 32 oz beef broth, 1 cup rehydrated mushrooms, 1 tsp grated fresh ginger, 1 stalk lemon grass (bruised and chopped), 2 cloves fresh garlic (crushed), 1 bunch cilantro stems to a full simmer.
  6. Add cilantro, re-season.
  7. Continue to season for 15 minutes.
  8. Add the flavorings (2 tsp fish sauce, 4 tbsp soy sauce, 2 tbsp rice wine vinegar, 2 tbsp mirin, 1 tsp sriracha) one at a time.
  9. Stir between, preseason as needed.
  10. Slice tenderloin into paper thin strips.
  11. Mix remaining ingredients (16 oz water, 2 oz bison tenderloin, 1 tbsp chili oil, 2 tbsp soy sauce, 2 garlic cloves) and marinate tenderloin.
  12. While stock is simmering, adjust seasoning.
  13. Add ingredients (3 oz Udon noodles, 3 oz broth, 3 slices avocado, 3 slices jalapeno, 1 poached quail egg, 2 slices pickled daikon, cilantro, scallion) one at a time.

Most Recent

Latest Full Episodes

Create a Profile to Add this show to your list!

Already have a profile?