1 ( 11 / 2 - lb., 1^1 / 2 - inch-thick) rib eye
steak, frozen until firm and thinly
sliced crosswise with a sharp chef’s
knife
Hot Pot Dipping Sauce
(recipe p. 128 )
3 ( 6 - oz.) pkg. frozen steamed
dumplings (such as Bibigo Pork &
Vegetable Steamed Dumplings)
(about 16 dumplings)
2 lb. uncooked refrigerated udon
noodles- Place broth in a one-compartment elec-
tric shabu-shabu hot pot (or a shallow
stockpot). Place hot pot in center of din-
ner table, and heat according to manufac-
turer’s instructions (or place stockpot on
a hot plate in center of table). Bring broth
to a gentle simmer in pot; maintain during
cooking. (Do not overcrowd the ingredi-
ents. This will help maintain a simmer.)
Place vegetables, tofu, seafood, and steak
on serving trays on dinner table. - Using chopsticks, small hot pot strain-
ers, and small tongs, dip, cook, and eat
items in batches; serve with dipping
sauce. Cook bok choy and mushrooms
until crisp-tender, 1 to 2 minutes; cook
daikon pieces until crisp-tender, 3 to 4
minutes; cook tofu until just warmed
through, about 30 seconds; cook shrimp
and scallops until just cooked through
and opaque, 2 to 3 minutes; cook steak to
desired degree of doneness. When all the
meat and vegetables have been eaten,
add dumplings to broth, and cook accord-
ing to package directions. Remove dump-
lings, and add noodles to broth. Cook
noodles according to package directions.
(The noodles will absorb and help thicken
the broth.) Divide noodles and dumplings
among bowls. Ladle thickened broth into
bowls. —NICK WONG
MAKE AHEAD Vegetables can be prepped
and refrigerated up to 1 day in advance.
WINE Bright, spicy red: 2 01 7 Fratelli
Alessandria Speziale Verduno Pelaverga
Hot Pot Broth
PHOTO P. 113
TOTAL 50 MIN; MAKES 8 CUPSInfusing chicken stock with fresh herbs
and aromatics, as well as classic condi-
ments like hot chile-sesame oil and chile
bean sauce, quickly adds layers of flavor.
Keep the additional salt light—the broth
will become saltier as you cook ingredi-
ents in it.2 Tbsp. sesame oil
2 Tbsp. Chiu Chow–style chile oil
(such as Lee Kum Kee) or hot chile-
sesame oil- Place thyme, cloves, juniper berries, bay
leaves, and lemon peel strips in a double
layer of cheesecloth. Gather edges of
cheesecloth; tie securely with kitchen
twine, and set aside. - Add onions, carrots, mushrooms, garlic,
and remaining 2 tablespoons bacon drip-
pings to Dutch oven. Cook, stirring occa-
sionally, until onions are softened, about 1 5
minutes. Add tomatoes, broth, cheesecloth
bundle, lemon juice, and browned venison
along with any drippings accumulated on
plate. Return to a simmer over medium-
high; transfer to preheated oven. Braise,
uncovered, until venison is fork-tender,
about 2 hours, stirring in wine after 1 hour. - Return Dutch oven to stovetop, and bring
to a simmer over medium. Reduce heat to
low, and gently simmer until sauce has
thickened slightly, 10 to 15 minutes.
Remove from heat, and skim and discard
fat from surface of stew. Remove and dis-
card cheesecloth bundle. Season with salt
and pepper to taste. Serve over egg noo-
dles with parsley and sour cream.
—RAY ISLE
MAKE AHEAD Stew can be made ahead and
stored in an airtight container in
refrigerator up to 2 days. Reheat gently
before serving.
WINE Powerful, spicy Petite Sirah: 2 017
Ridge Vineyards Lytton Estate
NOTE Venison is available from dartagnan
.com.
Steak-and-Shrimp Hot Pot
PHOTO P. 112
TOTAL 45 MIN; SERVES 8Cooking tender rib eye, fresh mushrooms,
and sweet shrimp tableside makes for an
interactive holiday meal. The broth, already
seasoned and spiced with fresh aromatics,
oils, and sauces, deepens in flavor as you
cook vegetables; meats; and, eventually,
noodles throughout the night. Keep the
broth at a simmer to safely cook each
ingredient.Hot Pot Broth (recipe follows)
1 lb. baby bok choy (about 7 heads),
cut into small pieces
2 fresh enoki mushroom bunches
(about 8 oz.), trimmed and cut into
small bundles
1 lb. daikon, peeled and cut into(^1) / 4 - inch-thick half-moons
(about 3 cups)
1 ( 14 - oz.) pkg. firm tofu, drained,
halved lengthwise, and cut crosswise
into^1 / 4 - inch-thick slices
1 lb. peeled and deveined tail-on raw
medium shrimp
(^1) / (^2) lb. sea scallops, sliced crosswise