Yesterday I shared my review of Maori Murota’s Tokyo Cult Recipes, published by Murdoch Books. Click through to read more and to enter my giveaway to win your own copy of the book.
This beautiful hard back cookery book features over 100 recipes loved by Tokyoites, covering breakfast, lunch, sweet snacks and dinner, both foods that are typically cooked at home as well as those most often eaten out in cafes, restaurants and izakaya (pubs).
Sukiyaki is one of my favourite hotpots; I absolutely love the sweetness of the cooking broth – it gives such a lovely flavour to the meat, tofu, vegetables and mushrooms cooked in it.
Sukiyaki (Japanese Beef Hotpot)
Recipe extracted with permission from Tokyo Cult Recipes by Maori Murota
- 1 packet shirataki (about 400g)
- 1 pack shimeji mushrooms
- 1 leek (white part)
- 1/2 bunch shungiku or rocket
- 1/4 Chinese cabbage
- 500 g tofu
- 600 g sliced beef
- 4 extra-fresh organic eggs
- 100-200 ml dashi (see below for recipe)
- 2 packets pre-cooked udon noodles
For the Sukiyaki broth:
- 100 ml soy sauce
- 100 ml sake
- 3 tbsp raw sugar
Recipe NotesShirataki noodles are thin vermicelli made from konnyaku, a type of yam also known as konjac. The translucent and gelatinous noodles are also popular in the West for their zero (or very low) calorie value. They also have no carbs or gluten, so are a good option for low-carb and low-gluten diets.
Shinguku are edible chrysanthemums which are widely eaten in Japan, especially during winter.
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 frying pan that doesn’t leave too much space around the ingredients.) Pour over the sukiyaki broth, then cover and cook on a medium heat for about 10 minutes. Add half of the beef.
Once the vegetables are cooked, bring the pot to the table on a burner. Break the eggs into individual bowls and lightly beat with chopsticks. Let guests serve themselves, dipping the different foods in the beaten egg in their bowl. Gradually add more foods to the pot as they run out and repeat the cooking process as you go, according to the appetites of your guests. If there is not enough liquid, add some dashi. Right at the end of cooking (when there are no more ingredients in the sauce), add the cooked udon noodles.
40 mins preparation time – 17 mins cooking time
Ingredients and quantities
1 litre (35 fl oz/4 cups) water
10 g (¼ oz) kombu seaweed
10 g (¼ oz) katsuobushi (dried bonito flakes)
It is easy to remember the quantities of katsuobushi and kombu: 1% of the quantity of water.
- Soaking in water – Place the water in a saucepan. Cut the kombu into 2 pieces and add to the water, then leave to soak for at least 30 minutes in the refrigerator. You can do this the night before or a few hours ahead of time.
- Cooking the dashi – Heat the water on a low heat until it just comes to a simmer, about 15 minutes. Don’t let it boil, or the seaweed flavour will be too strong. Take out the kombu just before the stock comes to the boil and add the katsuobushi all at once. Bring to the boil on a medium heat, then turn off the heat immediately. Let it infuse for 10 minutes.
- Straining – Strain the dashi into a bowl. Let the dashi drip through, pressing lightly.
Kavey Eats received a review copy from Murdoch Books. Published by Murdoch Books, photography by Akiko Ida and Pierre Javelle. Tokyo Cult Recipes by Maori Murota is currently available on Amazon for £13.60 (RRP £20).