Spicy Shabu Shabu Stew

Spicy Japanese Shabu-Shabu Stew (Serves six to eight people)

Ingredients:

• 2 lbs thinly sliced beef (sirloin or ribeye)

• 1 lb firm tofu, cubed

• 1 large napa cabbage, sliced

• 1 bunch enoki mushrooms, trimmed and separated

• 1/2 cup shiitake mushrooms, sliced

• 1 cup sliced carrots

• 1 cup sliced daikon radish

• 1 cup sliced green onion

• 1/4 cup gochujang (Korean red pepper paste)

• 1/4 cup soy sauce

• 1/4 cup sake

• 2 tablespoons sugar

• 2 tablespoons vegetable oil

• 10 cups water

• Salt and pepper to taste

Instructions:

1. In a large pot, heat the vegetable oil over medium-high heat. Add the sliced beef and cook until browned on all sides, about 2-3 minutes. Remove the beef from the pot and set aside.

2. In the same pot, add the napa cabbage, shiitake mushrooms, carrots, daikon radish, and green onion. Cook for 5 minutes, stirring occasionally.

3. Add the water, soy sauce, sake, and sugar to the pot. Bring to a boil and then reduce heat to a simmer. Let simmer for 10-15 minutes.

4. Add the gochujang to the pot and stir to combine. Taste and adjust seasoning with salt and pepper if necessary.

5. Add the sliced beef and tofu to the pot and let simmer for another 5-10 minutes until the beef is fully cooked and the tofu is heated through.

6. Just before serving, add the enoki mushrooms to the pot and cook for 1-2 minutes until tender.

7. Serve the spicy Japanese Shabu-Shabu stew hot in individual bowls, along with steamed rice and additional soy sauce or gochujang on the side for those who prefer more spice.