Soups Recipes - Sukiyaki (Japanese one-pot meal) Recipe

Ingredients

• 1 kg/4lb beef topside (pot roast), thinly sliced

• lard (or white cooking fat), for cooking

• 4 leeks, sliced diagonally into 1 cm/1/2in pieces

• 8 shiitake mushrooms, stems removed                   

• 300g/11oz shirataki noodles, boiled for 2 minutes, drained and halved

• 2 pieces fried tofu, cubed

• 4 fresh eggs, to serve 

For the sukiyaki stock:

• 100ml/2 cup mirin (sweet rice wine)

• 45ml/3 tbsp sugar

• 105ml/7 tbsp soy sauce 

For the seasoning mix:

• 200ml/7fl oz/scant 1 cup dashi

• 100ml/3 1/2fl oz/1/2 cup sake

• 15ml/1 tbsp soy sauce

Serves 4

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Method:

1. Make the sukiyaki stock. Mix the mirin, sugar and soy sauce in a pan, bring to the boil, then set aside.

2. To make the seasoning mix, heat the dashi, sake and soy sauce in a pan. As soon as it boils, set aside.

3. Fan out the beef slices on a large serving plate. Put the lard for cooking on the same plate. Arrange all the remaining ingredients. except the eggs, on one or more large plates.

4. Stand the portable cooker on a suitably heavy mat. Melt the lard or white cooking fat add three or four slices of beef and some leeks, then pour in the sukiyaki stock. Gradually add the remaining ingredients. except the eggs.

5. Place each egg in a ramekin and beat lightly. When the beef and vegetables are cooked. diners help themselves and dip the food in the raw egg before eating.

6. When the stock has thickened. stir in the seasoning mix and carryon cooking until all the ingredients have been eaten.

Note: You will need a special cast-iron sukiyaki pan and burner or a similar table top cooker for this dish.