microwave hot pot

with rice

Ever since we came across this recipe on Instagram, we've been making it for lunch every week. It's so simple - especially if you already have rice in the fridge!

Total Time: 10 minutes

Serves 1

ingredients

for the hot pot bowl

  • 2.5 oz enoki mushrooms, trimmed

  • 1 cup bok choy, chopped

  • ⅓ block firm tofu, cubed

  • 4 oz thinly sliced ribeye beef

  • 3 leaves napa cabbage

for the sauce

  • 1 tbsp soy sauce

  • 1 tbsp sesame oil

  • ½ tbsp mirin

  • ½ cup water

  • 1 tsp minced garlic

(Juss Note: we've found that this amount is enough for 2 bowls!)

to serve

  • steamed rice

steps

  1. In a microwave-safe bowl, add enoki mushrooms, chopped bok choy, tofu cubes, and sliced ribeye beef.

  2. In a separate bowl, mix together soy sauce, sesame oil, mirin, water, and garlic. Pour the sauce over the ingredients in the bowl.

  3. Lay napa cabbage leaves over the top to cover.

  4. Cover the bowl (use a microwave-safe lid or plate) and microwave for 6 minutes. (Juss Note: 5.5 minutes is just fine for our microwave!)

  5. Serve over steamed rice

Recipe from/inspired by: Nutrition by Kylie
microwave hot pot