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Sukiyaki (Japanese Beef Hotpot)

Recipe extracted with permission from Tokyo Cult Recipes by Maori Murota
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • 1 packet (about 400g) shirataki noodles
  • 1 pack shimeji mushrooms
  • 1 leek (white part)
  • ½ bunch shungiku, or rocket leaves
  • ¼ 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

Instructions

  • 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. 

Notes

Shirataki 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.