THIS week’s recipe comes to us thanks to Hirafu sukiyaki restaurant Wagyu Dining Sou.
Generally cooked in on a gas cooker at your table, sukiyaki consists of thinly sliced beef, vegetables, tofu and noodles cooked in a shallow iron pot in a mixture of soy sauce, sugar, and mirin.
Before eating, dip in a small bowl of raw, beaten eggs. Oishii!
Choose your own amount of most of the ingredients below based on what what you like. (And eat at Sou to get an idea of how the locals do it!)
400g thin sliced beef
Shirataki konnyaku noodles
¼ Chinese cabbage
Enoki, Shimeji & Shiitake mushrooms
100g mizuna (potherb mustard)
200g udon noodles
1 cup soy sauce
½ cup Japanese sake
4 tbsp ‘dashi’ stock
5 tbsp granulated sugar
½ cup water (more or less to taste)
1. Cut vegetables, tofu, shirataki noodles and mushrooms and arrange in sukiyaki nabe pan.
2. Pour the sukiyaki soup into the pan and start cooking on high heat.
3. When boiling, turn heat down to middle or low, add beef and simmer until brown.
4. Add vegetables and mushrooms and cook for three minutes.
*Serving: Break an egg in to a small bowl and mix with chopsticks. Dip ingredients into the egg before eating. If you prefer not to eat raw eggs you can put it into the soup as well.
5. After eating all the meat and vegetables, put the udon noodles into the nabe and cook for 1-2 minutes.