Beef Sukiyaki

Name: Beef Sukiyaki
Yield: Serves 4
Ingredients: 200 g fresh tofu; 10 g instant dashi powder; 1 tbsp sugar; 2 tbsp groundnut or peanut oil; 1 white onion, peeled; 400 g best beef fillet; 200 g spinach leaves, well rinsed; 3 tbsp mirin (Japanese sweet rice wine); 3 tbsp soy sauce; 125 ml water; 200 g cellophane noodles; 4 spring onions

Preparation info

Serves
4

Difficulty
Easy

Appears in

Simple Food

By Jill Dupleix

Published 2002

About

This isn’t the traditional cook-at-the-table dish, but a quick dinner of beef and cellophane noodles. These thin, dried, white noodles are made from mung bean flour - you will find them in oriental food stores.

Ingredients

200 g cellophane noodles
200 g fresh tofu
4 spring

Main course
Dinner

Method

Pour boiling water over the noodles to cover them and let stand for 3 minutes. Cut the tofu into cubes. Finely chop the spring onions and white onion. Slice the beef as finely as you can.

In a small pan, combine the water and dashi powder, then add the soy sauce, mirin and sugar and heat gently, stirring. Rinse the soaked noodles in cold water, drain and set aside.

Heat half the