# Gyu Nabe (Beef Hot Pot) ｜ Our Regional Cuisines

**Cuisine Name**: Gyu Nabe (Beef Hot Pot)

**Region**: Our Regional Cuisines

## Main Lore Areas
Yokohama City

## Main Ingredients Used
Beef, Japanese leek, tofu, shiitake mushrooms, Shungiku (edible chrysanthemum), and eggs

## History, Origin, and Related Events
A hot pot dish originating in Yokohama, where beef is simmered in a sauce made with miso or soy sauce. While similar to sukiyaki, which involves grilling meat before simmering, beef hot pot cooks the ingredients from the beginning in the sauce.The widespread consumption of beef in Japan began in the late Edo period, following the end of the country's long period of isolation. Yokohama, which opened as a port city in 1859, was quick to embrace Western culture, leading to the early spread of meat-eating culture within the country. Inspired by the beef dishes consumed by foreigners residing in the international settlement near Yokohama Port, the owner of the izakaya (Japanese pub) "Isekuma" opened the first beef hot pot restaurant in 1862. At that time, many people in Japan were averse to eating beef, and "Isekuma" faced strong opposition from the owner's wife, resulting in the restaurant being divided into half izakaya and half beef hot pot. However, by seasoning the unfamiliar beef in a way that suited Japanese tastes, it became popular, eventually evolving into a dedicated beef hot pot establishment. Other beef hot pot restaurants followed suit, and today, long-established restaurants from the Meiji era continue to operate. Beef hot pot has become a renowned specialty dish in Yokohama.

## Opportunities and Times of Eating Habits
It is offered throughout the year regardless of the season. In the present day, it is often associated with high-end cuisine and is commonly enjoyed during celebratory gatherings, memorial services, and other special occasions where people come together.

## How to Eat
In a pot, simmer sauce, meat, and vegetables. Dip the cooked ingredients into beaten eggs and enjoy. Depending on the establishment, the meat may be thinly sliced or cubed, and the sauce can vary between soy sauce or miso flavor, among other distinct characteristics in seasoning and ingredients.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)It is served in restaurants throughout the city. Established in the first year of the Meiji era and preserving the traditional taste, "Ota Nawa Noren" along with other long-standing establishments like "Janomeya" and "Araiya" continue to operate to this day.In local elementary schools, a dish called "Sukiyaki-style Nabe," which is a variation of beef hot pot inspired by Yokohama's famous dish, is served every January as a cuisine that originated in Yokohama and spread throughout the country.

## Ingredients
- Beef sirloin or thigh meat: 300g
- Japanese leek: 1
- Shungiku (edible chrysanthemum): 1／2 bag (about 100g)
- Shiitake mushrooms: 6
- Grilled tofu: 1 tofu
- Eggs: 4
- [A] Water: 1 1／2 cups
- [A] Soy sauce: 3 tbsp.
- [A] Mirin (=sweet rice wine): 1 tbsp.
- [A] Sugar: 2 tbsp.
- [A] Bonito flakes: 2 packs (5g)
- [B] Red miso: 80g
- [B] Sugar: 1 tbsp.
- [B] Mirin (sweet rice wine): 1／2 tbsp.

## Recipe
1. 1. Cut the beef into 1cm-wide slices, making sure to cut across the grain, and then chop into bite-sized pieces. Slice the Japanese leek diagonally into 1cm-wide pieces, cut the shungiku into quarters lengthwise, and halve the thicker stems. Remove the stems from the shiitake mushrooms and cut them in half. Cut the grilled tofu into 8 pieces. Mix the [B] ingredients in a bowl.
2. 2. In a small pot, bring the [A] ingredients to a boil, then turn off the heat and let it sit for 10-15 minutes. Strain the mixture using a thick paper towel placed on a sieve.
3. 3. Heat a pot, add the strained mixture from step 2, and place the [B] ingredients and green onions in the center. Arrange beef, vegetables, and grilled tofu around the edges. Simmer, dissolving the miso as it cooks, and serve by dipping in beaten eggs.

## Provider Information
provider : Japan Meat Consumption Promotion Center, Supervised by Food Stylist Maron

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