Beef Hotpot with Vegetables - Sukiyaki
1 lb (500g) well marbled prime beef sirloin, very thinly sliced
1 packet (3oz/90g) dried shirataki or bean thread noodles or arrowroot starch noodles
1 large onion, peeled and thinly sliced
2 leeks, white part only , sliced diagonally
12 fresh shiitake mushrooms, stems discarded, caps cross-cut
4 oz (125g) enokitake mushrooms, hard part of stems discarded
1 cake (8oz/250g) firm tofu, sliced into rectangles
1 gluten cake (fu) or grilled bean curd (yakidofu), sliced into rectangles
4 eggs (optional) to serve
1 portion of sukiyaki sauce
6 tablespoons Japanese soy sauce
5 tablespoons mirin
5 tablespoons sake
5-6 tablespoons sugar
1 1/2 cups (375ml) basic dashi stock or 3/4 tablespoon dashi stock granules dissolved in 1 1/2 cups(375ml) hot water
Combine all the ingredients in a pan and bring to a boil, stirring to dissolve the sugar.
Once the sugar is dissolved, remove from the heat and pour the sauce into a bowl.
Yields : 2 1/2 cups
Preparation time : 5 mins
Cooking time : 5 mins
- Prepare the Sukiyaki Sauce
- Cook the noodles in boiling water until soft (see package instructions), drain, rinse in cold water, drain again and set aside.
- Arrange the beef, cooked noodles, vegetables and tofu on a large platter. Crack the eggs into individual dipping bowls.
- Place a large iron skillet or Dutch oven on top of a hot plate or gas burner on the table. Heat the pot and grease with a small amount of vegetable oil. Add a small portion of the sliced beef, vegetables, and tofu, pour a little of the sukiyaki sauce over the ingredients and simmer. When the ingredients are cooked,
each person helps himself to the food from the hotpot. If desired, the food can be dipped into the lightly stirred egg before eating. Serve with Japanese steamed rice.
Serves : 4
Preparation time : 30 mins
Cooking time : 30 mins
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