Sukiyaki (Sweet Soy Beef and Vegetable Hot Pot)
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Ingredients
- 500 g beef sirloin, thinly sliced
- 300 g firm tofu, cubed
- 2 leeks, sliced
- 150 g shiitake mushrooms, sliced
- 200 g savoy cabbage, shredded
- 5 tbsp soy sauce
- 5 tbsp mirin
- 3 tbsp caster sugar
- 4 eggs
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 816 kcal
- Protein
- 54 g
- Carbohydrate
- 85.4 g
- of which sugars
- 21.7 g
- Fat
- 26.8 g
- of which saturates
- 8.8 g
- Fibre
- 6.1 g
- Salt
- 3.61 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Mix the soy sauce, mirin, caster sugar and 200ml water in a jug to make the sukiyaki broth.
- 3
Heat a wide shallow pan or flameproof casserole over a medium-high heat. Add a few beef slices at a time and sear for 30-60 seconds until just browned, then push to one side of the pan.
- 4
Pour in a third of the broth and add the leeks, shiitake and cabbage. Simmer for 5 minutes until the vegetables start to soften.
- 5
Add the tofu and the remaining broth, then simmer for 8-10 minutes, adding the rest of the beef so it has no pink remaining, until everything is tender.
- 6
Crack an egg into each of four small bowls and beat lightly; this is the traditional dip for the hot beef and vegetables straight from the pan.
- 7
Serve the hot pot with bowls of rice, dipping each piece in the beaten egg as you eat.
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