Mongolian hot pot from Joy of Cooking - All About Soups & Stews (page 39) by Ethan Becker and Irma S. Rombauer and Marion Rombauer Becker

  • toasted sesame oil
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  • red miso
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  • Show all ingredients...
  • Serves : 6-8 servings (8 cups)

  • EYB Comments

    Can substitute fermented black beans for red miso, honey for sugar, and lamb loin for beef sirloin steak. Recipe specifies using the book's "Brown beef stock," p24. Can use light or dark soy sauce.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute fermented black beans for red miso, honey for sugar, and lamb loin for beef sirloin steak. Recipe specifies using the book's "Brown beef stock," p24. Can use light or dark soy sauce.

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