Name: Sukiyaki (Beef Hotpot)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: 1 leek (white part); 4 extra-fresh organic eggs; 2 packets pre-cooked udon noodles; ½ bunch shungiku* or rocket (arugula); 600 g (1 lb 5 oz) sliced beef; 100 ml (3½ fl oz) sake; 500 g (1 lb 2 oz) tofu; 100 ml (3½ fl oz) soy sauce; 3 tablespoons raw sugar; ¼ Chinese cabbage; 1 pack shimeji mushrooms; 1 packet shirataki* (about 400 g/14 oz); 100–200 ml (3½–7 fl oz) dashi

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Tokyo Cult Recipes

By Maori Murota

Published 2015

About

Ingredients

1 packet shirataki* (about 400 g/14 oz)

Method

Rinse the shirataki well and drain. Cut into 3 lengths. Wash the shimeji and roughly separate them. Cut the leek into 2 cm (¾ in) slices on the diagonal. Wash the shungiku, then cut across into 2 sections. Wash the Chinese cabbage and cut into 3 pieces. Cut the tofu into 3 cm (1¼ in) cubes.

Place half of the prepared ingredients in a pot, ideally side by side. (If necessary, use a fryin