Sukiyaki (japanese Beef Hot Pot)

Instructions

1. Bring the ingredients for the sukiyaki sauce (A) to a simmer. Set aside.
2. In a wide & shallow pan, add beef and a few tablespoons of sukiyaki sauce. Push the beef to one side. Add the other ingredients and the remaining sukiyaki sauce. Cover with lid and simmer for a few minutes.
3. When serving, you may dip the ingredients in raw beaten egg. Add cooked udon or soba noodles at the end to soak up the remaining broth.

The Goods

Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 2-3

Ingredients

- 200g thinly sliced beef
- 1 organic raw egg for dipping
- 200g Chinese (napa) cabbage, sliced
- 100g shungiku (Garland chrysanthemum/tang oh)
- 150g seared firm tofu, sliced
- ito konnyaku or shirataki noodles (jelly-like noodles), cooked according to package instructions
- 1 stalk negi (Japanese scallion), sliced thinly and diagonally
- assorted mushrooms such as shiitake, enokitake and hon shimeji, stalks trimmed
- cooked udon or soba noodles

(A) Sukiyaki Sauce (Note: This is the quantity given in the original recipe, I doubled it as I prefer more sauce)
- 100ml sake
- 50ml mirin
- 50ml light soy sauce
- 2 tbsp sugar

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