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
- Dice the tofu.
- Cut Chinese cabbage and leeks into 5cm lengths.
- Remove mushroom stems.
- Boil noodles in salted water for 2-3 mins.
- Wash in cold water and cut. Fry the beef in oil.
- 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.
- It should be cooked after 5 mins, when you can sprinkle in the watercress.
- Break eggs into a serving bowl and beat gently to make dipping sauce.
