Beef Hot Pot with Naga-negi Long Onion

Naga-negi long onion simmered with beef is soft and sweet. Eat it with egg soft-boiled in the same pot!

Beef Hot Pot with Naga-negi Long Onion
Photographed by TERUO UKITA

Recipe by
Chizuru Ohara






Calorie count is per serving

Ingredients (Serves 2)

  • 2 naga-negi long onions
  • 200 g beef (thinly sliced)
  • [A]

    • 2 tbsp sake
    • 1 tbsp sugar
    • 2 tbsp soy sauce
  • 1 egg
  • Seri (water dropwort), as needed

    A leaf green with a pungent aroma, in season from winter to early spring. It is lightly boiled to remove the bitter taste and eaten as ohitashi (salad made with boiled vegetables).



Cut off the green parts of the naga-negi long onions and cut into pieces 2 cm long. Cut each slice of beef into pieces about 10 cm long.


Place the naga-negi long onions pieces in a pot, standing upright next to each other, and fold the beef slices in half and place them in the pot as well. Add the [A] and heat, covered, over medium heat.


After the liquid has come to a boil for one min, remove the lid and turn the beef over using cooking chopsticks. Cover again and simmer for about 3 min.


Break and add the egg, then cover, remove from heat, and let rest for 2 min. Garnish with seri.