How to make rich, sweet and delicious Japanese beef hot pot, Sukiyaki. (Small batch of two servings.)
- 1 tbsp Beef fat / lard
- 250g (½lb) Finely Sliced Beef
- 1 Large (90g) Japanese Long Onion (or leek)
- 1-2 leaves Hakusai (Chinese leaf / Napa cabbage)
- 3-4 Shiitake Mushrooms
- 1 Bunch (60g) Enoki Mushrooms
- ½ Medium Carrot
- 150g (6oz) Extra Firm Tofu
- 1 Bunch "Shungiku" (crown daisy - you can omit if you can't access this ingredient)
- Take a small saucepan and add 3 tbsp mirin and 3 tbsp sake. Heat on medium low for a few minutes to cook off the alcohol a little.
- Add 3 tbsp soy sauce and 3 tbsp sugar, mix and remove from the heat.
- Set aside for later.
- Cut your ingredients in advance, sukiyaki is all about presentation so try and cut them beautifully.
• Tofu - slices
• Chinese leaf - Strips
• Shitake mushrooms - Trim the stalk and make a cross pattern on the top
• Enoki mushrooms - Cut off the bottom third and discard it, leaving you with the top two thirds.
• Carrot - Peel and cut rounds, you can cut the rounds into shapes of flowers or leaves.
• Spring Onion / Leek - Cut 5-6cm pieces. Cutting diagonally is the most popular way for sukiyaki.
- Heat a cast iron pot or deep pan on medium. Add 1 tbsp of beef fat or lard.
- Once the fat is melted a bit, add the spring onion (or leeks) to the pan and cook until a little charred.
- Add the sauce to the pot and continue to heat.
- Once it's bubbling add your vegetables and tofu to the pot (except shungiku) and lower the heat to simmer.
- Place the sliced beef over the top of the vegetables.
- Simmer (without a lid) until the beef is half cooked.
- Turn the tofu over so that both sides get cooked and add the shungiku (crown daisy) or your choice of decorative leaf.
- Cook until the vegetables are softened to your liking (usually 5-12 minutes)
- Serve up and enjoy with a raw pasteurized egg for dipping.
- Once all of the ingredients are eaten, enjoy the last of the sauce with some cooked udon noodles!
If you can't get crown daisy, feel free to omit or replace with another decorative leaf.
You can also make this dish with thinly sliced pork.
If you want to make the most of the broth, you can add more vegetables and meat once the first round is finished.
You can also divide the broth at the end and enjoy with cooked noodles such as udon.
- Category: Meat
- Method: Simmering
- Cuisine: Japanese
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