Mongolian Lamb Hot Pot
At most Mongolian hot pot restaurants, they usually offer three options: original, spicy or half-and-half. I always prefer a traditional split pot because it gives your guests the freedom to choose. The aromatics in the broths complement the lamb and mellow out any gaminess, while the Sesame Miso Sauce is the perfect savory finish for both meat and vegetables.
Skill Level: Moderate
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 to 6 servings
1 pound boneless lamb, very thinly sliced (see Note)
3 baby bok choy, quartered lengthwise
4 ounces bunch gai lan (chinese broccoli), washed and stemmed
3 ounces enoki mushrooms, cleaned and trimmed
1 large tomato, cut into ½-inch thick wedges and seeded
½ watermelon radish, peeled and thinly sliced on a mandoline
¼ small kabocha squash, seeded and thinly sliced with peel on
4 rectangular pieces of aburaage (fried tofu; 2.5 ounces), sliced ¼-inch thick
One 14-ounce block silken firm tofu, drained and cut into 1-inch pieces
1 pound prepared ramen noodles, portioned into 3 ounce bundles
8 cups (2 quarts) Mongolian Broth; or 4 cups (1 quart) Mongolian Broth and 4 cups (1 quart) Spicy Mongolian Broth
Arrange the lamb, vegetables, tofu and noodles on platters and place on the table around the hot pot.
Heat a 4 quart hot pot or large saucepan over medium-high (about 425 degrees for an electric hot pot). Add the Mongolian broth. If you are using a split hot pot and serving both broths, repeat on the other side with the Spicy Mongolian broth. Bring to a boil.
Let guests add the lamb, vegetables and noodles on their own, swishing back and forth for a few minutes in the hot broth until each item is tender and cooked through. As food is added, adjust the heat as necessary to maintain a low boil. Serve with rice and the Sesame Miso Sauce, for dipping.
NOTE The trick to slicing lamb thin is to freeze it ahead of time so that it is easier to slice. Alternatively, you can purchase sukiyaki or shabu shabu style pre-cut lamb at Asian grocery stores or ask your butcher if they can cut it thinly for you.
This recipe is easy to scale up or down depending on the size of your group and hot pot. Just be sure that your hot pot is filled about halfway with broth. If the liquid reduces overtime, add more.