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

Product(s):
Hot Pot | NZ Premium Grass-Fed Lamb Shoulder Hot Pot Slices

Hot Pot | NZ Premium Grass-Fed Lamb Shoulder Hot Pot Slices | Buy 9 Get 1 Free
   
Preparation Time: 30 mins Cooking Time: 60 mins Serving: 2

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

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.