Mizutaki Recipe – Eats Now

Name: Mizutaki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs lean boneless beef sirloin, fat trimmed and cut across the grain into 1/4 inch thick slanting slices; 1 1/2 lbs boneless skinless chicken, cut across the grain into 1/4 in thick slices; 1 lb carrot, cut into 1/4 in thick slanting slices; 3/4 lb cauliflower, cut into flowerets each floweret cut in half lengthwise; 6 -8 green onions, including tops cut into 2-in lengths; 1/2 lb fresh shiitake mushrooms or 1/2 lb button mushroom cap, cut into 1/4-inch thick slices; 1 lb spinach or 1 lb watercress, stems removed; 6 -8 cups hot cooked rice; 8 cups beef broth; Mizutaki Sauce; 1 egg; 2 tablespoons rice wine vinegar; 1/4 teaspoon dry mustard; 1 cup vegetable oil; 1/2 cup sour cream; 2 tablespoons soy sauce; 2 tablespoons mirin or 2 tablespoons dry sherry; 1/3 cup beef broth

Servings: persons

1 1/2 lbs lean boneless beef sirloin, fat trimmed and cut across the grain into 1/4 inch thick slanting slices
1 1/2 lbs boneless skinless chicken, cut across the grain into 1/4 in thick slices
1 lb carrot, cut into 1/4 in thick slanting slices
3/4 lb cauliflower, cut into flowerets each floweret cut in half lengthwise
6 -8 green onions, including tops cut into 2-in lengths
1/2 lb fresh shiitake mushrooms or 1/2 lb button mushroom cap, cut into 1/4-inch thick slices
1 lb spinach or 1 lb watercress, stems removed
6 -8 cups hot cooked rice
8 cups beef broth
Mizutaki Sauce
1 egg
2 tablespoons rice wine vinegar
1/4 teaspoon dry mustard
1 cup vegetable oil
1/2 cup sour cream
2 tablespoons soy sauce
2 tablespoons mirin or 2 tablespoons dry sherry
1/3 cup beef broth

1
Arrange beef, chicken, vegetables, and tofu on trays; place next to wok in center of the table.
2
Prepare Mizutaki sauce; pour into 6 small bowls. Fill 6 more bowls with rice.
3
Place an electric wok in the center of the table.
4
Pour broth into wok and bring to a boil; adjust heat to keep broth simmering.
5
Let guests fill wok with some of each food, starting with the slower-cooking carrots and cauliflower and ending with meats.
6
Cover wok; let food simmer until chicken is no longer pink in the center; 3-5 minutes.
7
Uncover wok, let guests remove portions a bit at a time.
8
Dip each bite in Mizutaki sauce, then eat with rice.
9
As wok is emptied, let guests add more food and cook to taste.
10
At the end of the meal, add the broth to sauce cups; stir broth and sauce together, then sip mixture as soup.

2072

kcal

Calories

106

Fat

161

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/2 lbs lean boneless beef sirloin, fat trimmed and cut across the grain into 1/4 inch thick slanting slices, 1 1/2 lbs boneless skinless chicken, cut across the grain into 1/4 in thick slices, 1 lb carrot, cut into 1/4 in thick slanting slices, 3/4 lb cauliflower, cut into flowerets each floweret cut in half lengthwise, and more.

Yes, Mizutaki falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mizutaki

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