Valentine’s Day Hot Pot

1-2 Tajima Wagyu Ribeye steaks, sliced into very thin strips
Choose 1-2 greens (2 cups each): spinach, baby bok choy, napa cabbage, watercress 
1-2 cups total: white, yellow or sweet potatoes (peeled and cut into 1-inch pieces)
1 cup mushrooms (any variety), washed and sliced
1-2 cups bean sprouts
Optional: ½ pound shrimp, peeled and deveined, ½ pound scallops, ½ pound fish, ½ pound chicken, cut into 1-inch pieces
4-8 ounces of vermicelli rice noodles
¼ cup chopped cilantro and ¼ cup sliced green onions 

 

Coconut aminos dipping sauce:

¼ cup coconut aminos (can also use low-sodium soy sauce)
1 garlic clove, minced
1-2 teaspoons chili garlic sauce
1 teaspoon sesame seeds

Sesame oil dipping sauce:

¼ cup sesame oil
1 teaspoon garlic
½ teaspoon salt
1 tablespoons cilantro, chopped finely
1 tablespoon green onions, sliced thinly

Instructions

1. PREP: Place the rib Tajima Wagyu Ribeye steak(s) in the freezer for about 2 hours until they are very cold and firm but not frozen. Take this time to prep the other ingredients.
2. PREP: Peel and slice potatoes, slice mushrooms, chop cilantro and green onions, prep other proteins (if using).
3. PREP: Make both of the dipping sauces by adding the ingredients to small bowls and mixing to combine.
4. Place the soup base or stock in a wide, shallow pot in the center of the table on a portable eclectic burner. Allow it to come to a rolling boil.
5. While the broth is boiling, remove the steak from the freezer. Using a very sharp knife, slice the steak into very thin strips, slicing against the grain. (Freezing the steaks makes it very easy to slice into thin strips).
6. Arrange all of your ingredients on the table around the pot.
7. Once the soup is boiling, begin adding ingredients to the pot. Make sure all the ingredients are cooked through before consuming. Allow the pot to boil for at least 30 seconds after adding raw meat or seafood.
8. Dip ingredients into the dipping sauces and enjoy!