Lunch Choice 1 (bbq Or Hotpot) Recipe

Prepare Marinade and Proteins

In a large bowl combine 3 tbs soy sauce, 1 tbs brown sugar, 2 tsp minced garlic, 1 tsp grated ginger, 1 tsp sesame oil, 1/2 tsp black pepper and 1/2 tsp salt. Whisk until sugar dissolves. Add the chicken pieces and toss to coat. For beef and pork, lightly brush with vegetable oil and sprinkle a pinch of salt and pepper; you can also marinate beef for 15–30 minutes if desired. Refrigerate marinated chicken for at least 20 minutes and up to 2 hours.

Prepare Vegetables and Grill

Preheat grill to medium-high (about 400°F / 200°C). Thread vegetables onto skewers or place in a grill basket and brush lightly with vegetable oil. If using corn, parboil 5 minutes or grill directly. Place chicken pieces, beef slices, pork belly and shrimp on the grill. Cook chicken 6–8 minutes, turning occasionally, until internal temperature reaches 165°F (74°C). Grill beef and pork quickly 2–4 minutes per side (depending on thickness) to desired doneness. Shrimp cook 1–2 minutes per side until opaque and firm. Grill vegetables until tender and slightly charred, about 6–8 minutes, turning occasionally. During the last 1–2 minutes, brush proteins lightly with 1/2 cup BBQ sauce and grill until caramelized.

Finish and Serve

Transfer grilled proteins and vegetables to a platter. Let meats rest 3–4 minutes. Slice larger pieces if needed. Serve with lemon wedges and steamed rice, mixed salad and pickles on the side.

Make Broth

In a medium to large pot combine 6 cups chicken broth or dashi, 2 tbs soy sauce, 1 tbs mirin, 2 lightly crushed garlic cloves and 3–4 slices fresh ginger. Bring to a gentle simmer over medium heat and simmer 8–10 minutes to allow flavors to meld. Taste and adjust seasoning with a pinch of salt or additional soy sauce if needed.

Prepare Ingredients

While broth simmers, arrange thinly sliced beef and pork, tofu cubes, shiitake and enoki mushrooms, chopped napa cabbage and halved bok choy on serving plates or individual bowls. Cook udon or thin noodles according to package instructions, drain and keep warm.

Cook at Table or Stove

Bring broth to a gentle boil at the table in a portable burner or keep on low heat on the stove. Add ingredients in batches: start with firmer items like tofu, mushrooms and napa cabbage; simmer 2–4 minutes. Add thin meats (beef, pork) and cook slices about 30–60 seconds until just cooked. Add bok choy and enoki for 1–2 minutes until wilted. When all components are cooked to your liking, ladle portions into bowls over noodles or rice.

Serve with Dipping Sauce

Serve hotpot with 1/2 cup ponzu or preferred dipping sauce and 1 tsp sesame oil for drizzling if desired. Garnish with sliced scallions. Leftover broth can be used to finish noodles at the end of the meal.

Cook steamed rice according to package directions or in a rice cooker to yield 4 cups. Toss mixed green salad with your choice of dressing just before serving. Arrange pickled vegetables in a small bowl as a palate cleanser. Serve these alongside either the BBQ or Hotpot option.