Beef and Vegetable Hotpot (Sukiyaki) Recipe
(serves  4)

500 g/ 1 lb
250 g/ 8 oz
250 g/ 8 oz
12
2
120 g/ 4 oz
2 tbsp
4

Sauce:
180 ml/ 3/4 cup
60 ml/ 1/4 cup
60 ml/ 1/4 cup
125 ml/ 1/2 cup

beef tenderloin, thinly sliced
shirataki noodles
tofu, cubed
fresh shiitake mushrooms, stems trimmed
small leeks, sliced diagonally 1 1/2 cm/ 3/4 in thick
spinach, washed & roughly chopped
vegetable oil
eggs

light soy sauce
sake
mirin
water

Method:

1. Arrange prepared ingredients on a serving platter. Break 1 egg into 4 small serving bowls.

2. Combine the sauce ingredients and set aside.

3. At the table, heat the vegetable oil in a large frying pan. Brown about 1/3 of the beef and the leeks for about 1 minute, then add 1/3 of the sauce. Stir in about 1/3 each of tofu, shirataki, mushrooms and spinach, stirring continuously until foods are done to your liking.

4. As the food cooks, diners help themselves with chopsticks using the egg as a dipping sauce for the hot food.

5. Cook remaining ingredients in the same manner in two more batches.

PREPARATION TIME: 20 minutes                                COOKING TIME: 20 minutes

 

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