Dumpling Sukiyaki

Ingredients

Sukiyaki Broth

• 1/3 cup Japanese soy sauce
• 1/3 cup mirin
• 1/3 cup sake
• 2 tbsp sugar
• 1 cup dashi (or substitute with prepared chicken or vegetable broth)
• 1 tsp minced ginger
• 1 clove garlic, minced

For the Hot Pot

• 10-15 SUMM! Sesame Ginger Chicken Gyoza Dumplings
• Napa or Savoy cabbage, roughly chopped
• Medium firm tofu, sliced
• Enoki mushrooms, trimmed
• Shiitake mushrooms, stems removed and tops scored
• Noodles of choice – Vermicelli used
• Thinly sliced hot pot beef
• Green onions, sliced
• Sesame seeds, for garnish

Directions

1. Build your broth. Mix together the soy sauce, mirin, sake, sugar, dashi, ginger, and garlic and stir to combine.
2. Add everything in the pot. Arrange the cabbage, tofu, enoki mushrooms, shiitake mushrooms, SUMM! Sesame Ginger Chicken Gyoza Dumplings, noodles, and hot pot beef directly into the broth.
3. Cover and bring to a gentle simmer over medium heat. Cook for approximately 10–15 minutes, or until the vegetables are tender, noodles are cooked, beef is fully cooked, and dumplings are heated through.
4. Finish & serve. Top with sliced green onions and sesame seeds. Serve straight from the pot while hot and enjoy!

Tip: Add a splash of extra dashi or broth if you prefer a more soup-like sukiyaki.

Enjoy!

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