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| Beef Sukiyaki hot pot |
Serve sukiyaki in the center of the table for guests to
serve themselves or in individual bowls, accompanied by a separate bowl of raw
beaten egg for each guest to dip hot morsels into
Serve 4 Prep Time 20 minutes Cooking Time 10 minutes
GRAB: 400 grams rib eye fillet, fat trimmed and set aside,
meat thinly sliced - Sukiyaki cut. 4 shallots thinly sliced. 1/4 Chinese
cabbage, cut into 3/4-inch slices. 100 grams fresh shiitake mushrooms. 4 green onions,
cut into 2-inch lengths. 100 grams enoki mushrooms, trimmed and separated
For the sauce
GRAB: 1 cup dashi stock. 1/2 cup mirin. 1/2 cup sake. 1/3
sup soya sauce. 1/4 cup sugar
MAKE: 1-Heat a large saucepan on medium-high heat. Fry beef
trimmings for 4 to 5 minutes to render fat. 2- Sear beef in the same pan for 30
sides. Arrange shallots, cabbage, shiitake mushrooms, oyster mushrooms and
green onions in pot, keeping each separate. 3-Make the sauce: In large bowl,
mix all ingredients together. 4-Add sauce to pan and cover. Bring to a boil and
cook for 3 to 4 minutes, Add enoki mushrooms to hot broth and serve immediately
TIP: If you can't find dashi stock, You can use 2 tablespoons
miso paste dissolved in 1 cup hot water
