Japanese-Inspired Veal Hot Pot
Servings
4
servingsIngredients
4 Qts. Stock, beef or chicken
1 Yellow onion, quartered
4 Celery rib, large diced
2 Carrot, peeled, large diced
2 lbs. Veal breast
1 Tbsp. Salt, Kosher
1 Kombu, 6-in. square
1/2 oz. wt. Bonito flakes
2 Tbsp. Sake
2 Tbsp. Mirin
2 Tbsp. Soy sauce, white (shiro)
1 Tsp. Cornstarch
3 tsp. Water
1/2 lb. Daikon, peeled, sliced 1/4 inch and cut into 1/2 moons
1 Lotus root, peeled cut into 1.4-in. slices
4 Okra
8 Shrimp, 16/20 heads on
4 Cherry tomatoes
4 cups Spinach leaves
2 tsp. Wasabi, fresh grated
Directions
- In a large pot, combine the stock with the onion, celery and carrots. Set the veal meat on top of the vegetables. Add salt.
- Bring the pot to a boil over high heat, then reduce the heat to low, cover partially, and simmer, skimming occasionally until the veal is very tender, about 2 hours.
- Transfer the veal to a platter and chill, covered. Discard the bones.
- Strain the broth and return the broth to a simmer. Reduce to 6 cups. Skim the fat as necessary
- Turn off the heat, add the kombu, allowing it to hydrate for 10 minutes in the stock.
- Add the bonito flakes, reheat to a boil, and remove the pot from the heat.
- Strain the liquid and return it to the pot
- In a small bowl, whisk together the cornstarch and water until combined.
- Add the sake, mirin, white soy sauce, and slurry and heat for 2-3 minutes until thickened. Set aside to keep warm.
- Bring a pot of water to a boil. Season with salt and cook the vegetables separately until each vegetable is just done. Set aside and keep covered.
- Cook the shrimp in the same simmering water for 3 minutes until just done. Remove and keep warm.
- Slice the veal into thin slices about 1/4 inch thick.
- Reheat all the ingredients in the stock and carefully arrange the items in a deep bowl, adding some of the stock.
- Garnish with grated wasabi, placed next to the veal.
