Japanese Style NZ Lamb Shoulder Slices Hot Pot Recipe

How To Prepare Japanese Style NZ Lamb Shoulder Slices Hot Pot?

Ingredients:

• 300-500g lamb shoulder hot pot slices

• 2 quarts low-sodium beef stock

• 2 cups water

• 2 tablespoons white miso paste

• 2 tablespoons soy sauce

• 1 pack (.5-ounce) dried mushrooms

• 1 piece ginger root (2-inch), smashed

• 2 teaspoons kosher or sea salt

• 2 cups thinly sliced carrots

• 2 cups thinly sliced daikon radish

• 6 stalks bok choy, sliced, greens and whites separated

• 2 cups sliced Napa cabbage

• 4 ounces fresh shiitake mushrooms, sliced

Instructions:

1. In a medium stockpot combine stock, water, miso, soy sauce, dried mushrooms, ginger & salt. Bring to a boil, reduce heat to low & simmer 30 minutes to 1 hour. Using tongs, remove smashed ginger segment.
2. Add carrots, daikon & white bok choy to broth & simmer 5 minutes.
3. Stir in bok choy greens, cabbage & sliced mushrooms, simmer an additional 3 minutes.
4. Stir in bottom round beef slices, simmer at least one minute before serving.