Kikkoman Soy Sauce Competition: Pepper’s Ale Braised Beef & Mushroom Hotpot Recipe!

Today I want to share with you a recipe I have just created for the‘s One Pot Wonder Competition.

Now as you may or may not know, Kikkoman are makers of naturally brewed soy sauce which is sold all over the world.
Soy sauce is an amazing way to give a deep and rich flavour to your dish instantly and when I heard that this dish had to be non-Asian, I thought it would be an amazing chance to showcase just how well the meaty flavour of soy sauce could be used in a British classic.

It might sound like a strange addition to a British classic, I have to admit I usually use soy sauce by the litre load to make Japanese classics like Teriyaki and Karaage but when thinking of combining it into a one pot wholesome and beloved meal, the first thing that popped into my mind was using beef.

Beef and soy sauce are an amazing combination as we all know from delicious stir fries but I wanted my dish to add that rich umami flavour whilst making this a slow cooked Great British classic.

I wanted to make something in keeping with the blustery weather we have been having too, warming and comforting whilst also being easy so you can warm your toes by the fire and relax for a couple of hours while it’s cooking.
At first, my thoughts turned to a pie but since this is a one pot wonder that would be cheating!

After a lot of thought, I decided to developed this recipe for a beautiful ale braised beef and mushroom hotpot.
For this recipe I didn’t want too many flavourings, I really wanted each ingredient to sing and be heard, leaving that soy sauce flavour undisguised by herbs and spices.

Pepper's Ale Braised Beef & Mushroom Hotpot W

Beef, a mix of white and shiitake mushrooms, baby onions and carrots are cooked gently and slowly in a fruity pale ale for a couple of hours.

The result is a really indescribably delicious mix of fall apart tender beef, mushrooms that are an explosion of soy and ale flavours along with balancing baby carrots and onions that bring a sweetness to the whole dish.. and that’s just the filling!
With some hearty potatoes slices on top cooked until golden, I have to say this a meal made in heaven, a true British classic improved upon with an age old Asian ingredient!

Who would have thought?

Pepper's Ale Braised Beef & Mushroom Hotpot Plate W

Pepper’s Ale Braised Beef & Mushroom Hotpot
Serves 2 – 4


For the filling
2 tablespoons vegetable oil
450g diced lean casserole steak
500ml pale ale
2 tablespoons Kikkoman soy sauce
1 tablespoon Worcester sauce
120g shiitake mushrooms, cleaned and cut into bite sized pieces
300g whole white mushrooms, cleaned
12 baby carrots, washed, topped and tailed
10 baby onions, peeled topped and tailed
80g frozen petit pois peas

For the topping
1 medium baking potato (Approx 200g)
5g butter

Salt & pepper


Preheat the oven to 160°c.

Place the beef between paper sheets and dry the surface of the meat.

Heat an oven proof lidded pot on a high heat with 1 tablespoon of vegetable oil.
When shimmering add half of the meat and fry until browned, transfer to a bowl.
Do this again with the other half of the oil and meat and add this batch to the same bowl.

Reduce the heat to medium and add in the onions, cooking until they are slightly browned all over, set onions aside.

Add 60ml of the pale ale to the pan and scrape up all of the browned bits from the bottom of the pan, add in 2 tablespoons of Kikkoman soy sauce and the Worcester sauce.
Bring to the boil to reduce slightly, add freshly ground pepper to season.

Add the mushrooms to the pan and let them reduce to half of their uncooked size, stirring so they soak up the soy flavoured juices.

When coloured with soy sauce, add the beef, onions and carrots.
Pour over the ale to cover, add water if needed.

Bring to the boil then put the lid on and cook in the oven for 1 hour.
After an hour adjust the lid by leaving a 1/2 inch gap to one side so moisture can evaporate.
Cook for another 1 hour and 30 minutes.

Take out of the oven and stir in the frozen peas.

For the topping, turn up the oven to 180°c.

Wash a medium size potato and still with the skin on thinly slice it with a mandolin.
Lay the potatoes on top of the braised mixture, working from the middle, outwards.
Add the butter in small dots over the potato slices.
Grind over some fresh salt and pepper and cook for 30 minutes or until crisp.

Serve alone or with a crusty piece of bread to soak up the delicious gravy and enjoy the taste of Kikkoman soy sauce and ale that subtly flavours the dish.

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