Enoki Beef Roll & Cabbage Hot Pot

I used to think you needed tons of veggies for a satisfying hot pot, but this cozy microwave version proves otherwise. You only need three ingredients: shredded cabbage, enoki mushrooms, and thinly sliced beef (or pork).

As the meat and mushrooms simmer, they infuse the cabbage with savory flavor, turning it soft, juicy, and delicious. With just simple seasonings, the ingredients really shine. Easy to prepare, yet so comforting and rewarding!

And what takes it over the top? The dipping sauce. Its mustard-y, nutty kick ties everything together, so don’t skip it!

INGREDIENTS

Hot pot

• 1 cup green (or napa) cabbage, shredded

• 200g enoki mushrooms

• 1/2 pound thinly sliced beef (or pork)

• 1 Tbsp soy sauce

• 1–2 Tbsp chili crisp

• Salt and pepper, to taste

Dipping Sauce

• 2 Tbsp tahini

• 1 Tbsp soy sauce

• 1 Tbsp whole grain mustard

• 1 Tbsp apple cider vinegar

• 1 1/2 tsp honey

• Sesame seeds

* Serving Size: 1 to 2

INSTRUCTIONS

1. Place shredded cabbage in a microwave-safe bowl. Season with salt and pepper, massage lightly, and set aside while you make the enoki rolls.

2. Trim the roots off the enoki mushrooms. Lay 2–3 slices of meat flat, place a small bunch of mushrooms (about the size of a quarter) on top, and roll tightly. Repeat with remaining meat and mushrooms.

3. Place the enoki rolls on top of the cabbage. Lightly season with salt, then add 1/4 cup water, soy sauce, and chili crisp. Cover the microwave-safe bowl with a lid and cook for 10 minutes, or until the meat is fully cooked and the cabbage is tender. If needed, continue cooking in 1-minute increments until done.

4. While the hot pot cooks, mix tahini, soy sauce, whole grain mustard, apple cider vinegar, honey, and sesame seeds in a small bowl.

5. Dip the enoki rolls and cabbage into the sauce and enjoy!