Bring communal cooking into your household with this sukiyaki hot pot recipe. Sukiyaki consists of thinly sliced cuts of meat and vegetables in a sweet soy sauce flavoured soup, and is just as tasty with or without the meat slices. A versatile meal ideal for enjoying during those cold winter nights, sukiyaki is best cooked in the centre of the dinner table on a tabletop stove.
Bring communal cooking into your household with this sukiyaki hot pot recipe. Sukiyaki consists of thinly sliced cuts of meat and vegetables in a sweet soy sauce flavoured soup, and is just as tasty with or without the meat slices. A versatile meal ideal for enjoying during those cold winter nights, sukiyaki is best cooked in the centre of the dinner table on a tabletop stove.
Ingredients:
- 250ml sukiyaki sauce
- 100g shirataki noodles
- 1 pack tofu
- 320g japanese rice
- 300g sukiyaki beef
- 1 pack enoki mushrooms
- 6 rehydrated shiitake mushrooms
- 1 spring onion
- 1/2 chinese cabbage (hakusai)
- 4 eggs
Instructions:
- Start the preparation by cutting all ingredients into small bite size pieces.
- Heat up a large pan and lightly grease the base (either with suet or normal vegetable oil).
- Add the thin strips of beef or pork and start frying them gently.
- Once the meat is nearly cooked, add the Sukiyaki sauce to the pan.
- Finish by adding the rest of the ingredients once the sauce starts to boil.
- Leave the items in the pan to simmer and cook for a few minutes.
- Once everything is ready, dip the cooked Sukiyaki into fresh raw egg and eat. Or if you don’t want to dip in raw egg, hard boil the eggs and eat them on the side.
- It is usually eaten over a bowl of warm cooked white rice.
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