Photo: Oyster Hot Pot

An extravagant hot pot of oysters and beef brimming in savoriness.

Cooking time
20 minutes
Calories
660kcal
Sodium
2.2g
  • Nutrition information is for one serving.
  • This recipe uses ingredients for raw or semi-cooked consumption.
    To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.

Ingredients(Servings: 4)

300 g (10.6 oz.)

300 g (10.6 oz.)

300 g (10.6 oz.)

1/4 bunch

100 g (3.5 oz.)

4

2 stalks

200 g (7.1 oz.)

1 block

as needed

4

(A)

100 ml (3.4 fl. oz.)

100 ml (3.4 fl. oz.)

50 ml (1.7 fl. oz.)

50 g (1.8 oz.)

50 ml (1.7 fl. oz.)

Directions

  1. Clean off the oysters under running water. Cut the beef slices into halves or thirds lengthwise, roughly chop up the Chinese cabbage and diagonally slice up the core. Chop the chrystanthemum leaves into 5 cm (2 in. ) lengths. Slice off shavings from the burdock root, and place these into water, slice decoratively into the caps of the shiitake mushrooms, and diagonally slice the long onion into 1 cm (0.4 in.) pieces. Parboil the shirataki noodles, and chop up into easy to eat lengths. Cut the tofu block into 8 - 10 equal-sized cubes.
  2. Heat up a shallow and wide-mouthed pot, melt the beef tallow and coat the bottom of the pot.
  3. Place the long onions into the pot, sauté until fragrant then remove. Quickly sauté the beef. Once the meat is cooked pour in (A) using a circular motion.
  4. Turn the heat to low and add in all remaining ingredients except for the oysters. In order to spread the flavor throughout, ocassionally turn the ingredients over while boiling. Next add in the oysters and continue to boil until cooked to your preference. If desired, dip the ingredients into a beaten raw egg and enjoy.