• 2 tsp vegetable or sesame oil
• 500 g (1 lb 2 oz) beef sirloin, semi-frozen, very thinly sliced
• 200 g 7 oz) shiitake mushrooms
• ½ small napa cabbage, cut in chunks
• 2 carrots, sliced
• 2 onions, sliced in thick half moons
• 150 g (5½ oz) ready-cooked shirataki noodles or glass noodles (mung bean noodles) (optional)

Sukiyaki Base

• 125 ml 4 fl oz) Japanese soy sauce
• 125 ml 4 fl oz) mirin
• 3 tbsp sake
• 2 tbsp caster sugar
• 400 ml 14 fl oz) Dashi stock or vegetable stock

• steamed rice, togarashi spice mix and chopped spring onions (scallions), to serve

Place the oil in a heavy medium–large saucepan. When the oil is hot, add the beef and brown gently for about 2–3 minutes.

To make the sukiyaki base, in a small bowl mix together the soy, mirin, sake, sugar and dashi stock until the sugar is dissolved. Pour this over the meat.

Score a cross in the top of the shiitake mushrooms. Add along with the other ingredients in composed sections to the pan and simmer for 5 minutes. The vegetables should still have a nice al dente bite to them.

Serve the sukiyaki with bowls of rice and togarashi and spring onion to sprinkle over.