Beef Hot Pot with Naga-negi Long Onion

Naga-negi long onion simmered with beef is soft and sweet. Eat it with egg soft-boiled in the same pot!

Beef Hot Pot with Naga-negi Long Onion
Photographed by TERUO UKITA


Recipe by
Chizuru Ohara

Easy

Beef

Quick

420kcal

15minutes

Calorie count is per serving

Ingredients (Serves 2)

  • 2 naga-negi long onions
  • 200 g beef (thinly sliced)
  • [A]

    • 2 tbsp sake
    • 1 tbsp sugar
    • 2 tbsp soy sauce
  • 1 egg
  • Seri (water dropwort), as needed
    Note

    A leaf green with a pungent aroma, in season from winter to early spring. It is lightly boiled to remove the bitter taste and eaten as ohitashi (salad made with boiled vegetables).

Directions

1

Cut off the green parts of the naga-negi long onions and cut into pieces 2 cm long. Cut each slice of beef into pieces about 10 cm long.

2

Place the naga-negi long onions pieces in a pot, standing upright next to each other, and fold the beef slices in half and place them in the pot as well. Add the [A] and heat, covered, over medium heat.

3

After the liquid has come to a boil for one min, remove the lid and turn the beef over using cooking chopsticks. Cover again and simmer for about 3 min.

4

Break and add the egg, then cover, remove from heat, and let rest for 2 min. Garnish with seri.