Sukiyaki
A Japanese hot pot in which beef, assorted mushrooms and vegetables simmer gently in a warm kelp broth. Packed with beef plus wholesome mushrooms and vegetables, it's perfect for the whole family to gather around on a weekend. Dip the cooked ingredients in egg yolk for an even richer, silkier bite.
Ingredients
Main
- Thinly sliced beef (shabu-shabu)200g
- Tofu100g
- Napa cabbage leaves6 leaves
- Shirataki (konjac noodles)200g
- King oyster mushrooms2
- Oyster mushrooms1 handful
- Shiitake mushrooms2
- Green onion (large)10cm
- Crown daisy (shungiku)A little
Broth & Seasoning
- Kelp (dashima) stock400ml
- Sake (for marinating beef)2 tbsp
- Tsuyu (soy sauce base)6 tbsp
- Sugar1/2 tbsp
- Mirin (cooking wine)2 tbsp
- Salt1 pinch
- Black pepperA little
Directions
- 1
Slice the king oyster mushrooms lengthwise into thick pieces. Rinse the oyster mushrooms and trim off the base. Trim the stems from the shiitake and score a cross on top of each cap.
- 2
Slice the green onion diagonally and cut the napa cabbage leaves into 5cm lengths. Blanch the shirataki briefly in boiling water, and cut the tofu into cubes.
- 3
Cut the beef into bite-sized pieces and season with 2 tablespoons of sake.
- 4
Arrange the mushrooms, beef, green onion, tofu and shirataki neatly in a hot pot. Add the kelp stock, 6 tablespoons of tsuyu, 1/2 tablespoon of sugar and 2 tablespoons of mirin, then simmer over medium heat until the liquid reduces slightly.
- 5
When all the ingredients are cooked, top with the crown daisy to finish, and adjust the seasoning with salt or a little more tsuyu.
Tips
Beat an egg yolk and dip the cooked sukiyaki ingredients in it for an even silkier, richer flavor.