Japanese Hotpot Recipes - Beef Hotpot with Vegetables (Sukiyaki) Recipe

Ingredients

• 1 lb (500 g) well-marbled prime beef sirloin, very thinly sliced

• 1 packet (3 oz/90 g) dried shirataki or bean thread noodles or arrowroot starch noodles

• 1 large onion, peeled and thinly sliced

• 2 leeks, white part only, sliced diagonally

• 1 bunch chrysanthemum leaves, hard parts of stems discarded, washed

• 12 fresh shiitake mushrooms, stems discarded, caps cross-cut

• 40z (125 g) enokitake mushrooms, hard part of stems discarded

• 1 cake (8 oz/250 g) firm tofu, sliced into rectangles

• 1 gluten cake (fu) or grilled bean curd (yakidofu), sliced into rectangles

• 4 eggs (optional), to serve

• 1 portion Sukiyaki Sauce (refer recipe)

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Method:

1. Prepare the Sukiyaki Sauce by following the instructions on Sukiyaki Sauce recipe.

2. To thinly slice the beef, wrap it in shrink wrap and place it in the freezer for 20 minutes or until it is half-frozen. Remove the plastic, slice and reserve some beef fat to use for greasing the pot later. Slice the beef across the grain with a very sharp knife into very thin sheets.

3. Cook the noodles in boiling water until soft (see packet instructions). Drain, rinse in cold water, drain again and set aside.

4. Arrange the beef, cooked noodles, vegetables and tofu on a large platter or basket. Crack the eggs into individual dipping bowls.

5. Place a large iron skillet or Dutch oven on top of a hot plate or gas burner on the table. Heat the pot and grease with a chunk of the reserved beef fat or small amount of vegetable oil. Add a small portion of the sliced beef and vegetables and tofu, pour a little of the Sukiyaki Sauce over the ingredients and simmer.

6. When the ingredients are cooked, each person helps himself to the food from the hotpot. If desired, the food can be dipped into the lightly stirred egg before eating. Serve with steamed rice.