appetite magazine
Sukiyaki (Japanese hot pot)
 
 
Serves: 4
Ingredients
  • 400g thinly sliced beef
  • 180g Yutaka shirataki noodles
  • 150g tofu
  • ½ Chinese cabbage
  • 2 leeks
  • 4 shiitake mushrooms
  • 1 bunch watercress
  • ½ tbsp vegetable oil
  • 75ml sake
  • 75ml organic tamari soy sauce
  • 3tbsp brown sugar
  • 200ml kombu dashi or water
  • To serve: 4 organic eggs
Method
  1. Dice the tofu.
  2. Cut Chinese cabbage and leeks into 5cm lengths.
  3. Remove mushroom stems.
  4. Boil noodles in salted water for 2-3 mins.
  5. Wash in cold water and cut. Fry the beef in oil.
  6. Add the cabbage, leeks, mushrooms and noodles and pour in a mixture of sake, tamari soy sauce, brown sugar and kombu dashi (or water) to the pan and bring to the boil.
  7. It should be cooked after 5 mins, when you can sprinkle in the watercress.
  8. Break eggs into a serving bowl and beat gently to make dipping sauce.
Recipe by appetite magazine at https://www.appetitemag.co.uk/sukiyaki-japanese-hot-pot/