IllustrationJapanese-Style Beef Brisket and Katsuobushi Hot Pot
Soups & stews · serves 2
How many servings?
1 ingredients were scaled below straight proportion. Salt, sweetness, aromatics, oil, liquid, and deep umami all need proportionally less as the batch grows. The grey numbers show what plain multiplication would have given.
How to make it
- 1
Soak the dashima in the water in a pot for 20 minutes, then heat it over low heat and lift the dashima out just before it boils.
- 2
Turn off the heat, add the katsuobushi, steep it for 2 minutes, and strain it into a clear stock.
- 3
Add the mirin, light soy sauce, and sugar to the stock and bring it to a boil.
- 4
Add the tofu and green onion and boil for 3 minutes, then slip in the beef brisket slices one sheet at a time to cook.
- 5
Skim the foam and season it with salt.
- 6
Crack an egg into the center, cover the pot, and cook it for 1 to 2 minutes to the doneness you want before serving.
You can fix this
If it hasn't burned or stuck to the pan, it can still be fixed.
- Too salty? Add more water or stock. A block of tofu or a potato will soak up the salt.
thebobkim.com/en/recipe/bk0062 · BOBKIM
If this one looks like too much work
Sobann makes a meal kit for this too
Sobann (Sobann) is the chef's own kitchen. Look at this week's menu and cook it yourself, or just order it there.
Delivery covers the same area as catering — Around Washington — DC, Virginia, Maryland. The menu changes weekly.