Instructions

01
In a small bowl, whisk together the soy sauce, mirin, sake, and sugar until the sugar dissolves. Set aside.
Herb says
This mixture is your nabemono flavor backbone, a little sweet, a little salty, all umami.
02
Pat ribeye steaks dry and season both sides lightly with salt and pepper.
03
Heat a grill pan or outdoor grill over high until just smoking. Brush steaks with 1 tablespoon of the oil and grill for 2-3 minutes per side for medium-rare. Rest steaks on a cutting board for 10 minutes.
Herb says
Resting is not optional. It’s the difference between juicy steak and a cutting board puddle.
04
While steaks rest, bring a large pot of salted water to a boil. Blanch purple cauliflower florets for 2 minutes, then immediately transfer to a bowl of ice water to set the color. Repeat with green beans, blanching for 1-2 minutes, then shocking in ice water.
05
Bring dashi stock to a simmer in a large Dutch oven or donabe over medium heat. Stir in the soy-mirin seasoning mixture.
06
Add sliced onion to the simmering broth and cook for 3 minutes until translucent.
07
Add blanched purple cauliflower and green beans to the pot. Simmer for 5 minutes until just tender.
08
Meanwhile, cook udon noodles according to package directions (usually 2-3 minutes for fresh or frozen). Drain and rinse under warm water to separate.
09
Thinly slice the rested ribeye steak against the grain into bite-sized strips.
10
To serve, divide udon noodles among 4 bowls. Ladle hot broth, cauliflower, green beans, and onions over noodles. Fan ribeye slices over the top. Ladle a little extra broth to warm the steak.
11
Garnish each bowl with sliced scallions and serve immediately.
Herb says
Nabemono is best piping hot, so slurp responsibly and savor those contrasting textures.

HERB

Ribeye Hot Pot-luck

Ingredients

Instructions