21min 4 ppl
Sukiyaki
38 minutes
4 people
Medium31–60 min or 7–12 steps
38 min · 7 steps
Medium: 31–60 min or 7–12 steps
520 kcalper person
Protein 30g
Carbs 24g
Fats 32g
About this dish
Beef sliced paper-thin, cooked a few pieces at a time in a sweet, reducing soy sauce alongside tofu, leeks and noodles, then dipped in raw egg before eating. A communal hot pot built for slow, unhurried eating.
Allergy Info
Gluten, Eggs, Soya
Diet Info
Meat
Ingredients
Fresh Produce
- Leekscut into diagonal lengths2
- Shiitake mushroomshalved150 g
- Chinese cabbagecut into large pieces300 g
Meat & Poultry
- Beef Sirloinvery thinly sliced500 g
Dairy & Eggs
- Eggsfor dipping4
Plant Proteins
- Firm tofucut into cubes300 g
Tins & Jars
- Shirataki noodles200 g
Dried Goods
- Caster sugar50 g
Oils & Condiments
- Soy sauce100 ml
- Mirin100 ml
- Sake60 ml
- Vegetable Oil10 ml
Utensils
- Large frying pan
- Meat thermometer
- Chopping board
- Sharp knife
- Mixing bowl
Method
1
Slice the leeks, halve the shiitake mushrooms, cut the Chinese cabbage and tofu into pieces, and arrange everything on a platter with the sliced beef.
Approx. 12 minutes
2
Combine the soy sauce, mirin, sake and caster sugar in a jug to make the warishita sauce.
Approx. 3 minutes
3
Heat the vegetable oil in a large frying pan or table-top hot pot and add a splash of the warishita sauce.
Approx. 2 minutes
4
Add a few beef slices and cook for 1 minute, turning once, until just browned.
Approx. 3 minutes
5
Add the leeks, cabbage, mushrooms, tofu and noodles, pour over the remaining warishita sauce, and simmer for 8 minutes until the vegetables are tender.
Approx. 8 minutes
6
Continue cooking the remaining beef in batches directly in the simmering sauce, checking each batch reaches 63°C with a meat thermometer.
Approx. 6 minutes
7
Crack an egg into each bowl and beat lightly for dipping, then lift pieces from the pot straight into the egg to serve.
Approx. 4 minutes
