壽喜燒Sukiyaki

Prep 25 min·Cook 25 min

1. 1You're here
   Step 1.

   Simmer the soy, mirin, sake, sugar and water together for 1 minute. Set aside.

   100 ml Japanese soy sauce100 ml Mirin50 ml Sake2 tbsp Sugar150 ml Water

   1 min
2. 2
   Step 2.

   Drain the shirataki and boil for 2 minutes to remove the smell; drain. Cut a cross into the shiitake caps. Arrange all the vegetables, tofu and beef on platters.

   200 g Shirataki noodles6 Fresh shiitake300 g Chinese leaf, cut into 5 cm pieces1 Leek, sliced diagonally 1 cm100 g Enoki mushrooms, root trimmed300 g Firm tofu, cut into 3 cm cubes500 g Thinly sliced beef (ribeye or sirloin)3 stalks Spring onions, cut into 5 cm lengths

   2 minBoil / blanchKnife work

   Wok-chan's tip鑊仔貼士

   Keep shirataki away from the beef in the pan: it toughens meat.
3. 3
   Step 3.

   At the table, heat a wide shallow pan or cast-iron pot on a portable hob. Melt the fat, then sear a few slices of beef and the leek for 1 minute.

   10 g Beef fat or a knob of butter, for the pan500 g Thinly sliced beef (ribeye or sirloin)1 Leek, sliced diagonally 1 cm

4. 4
   Step 4.

   Pour in enough sauce to come 1–2 cm up the pan. Add the tofu, Chinese leaf, mushrooms and shirataki in sections and simmer for 5–6 minutes.

   300 g Firm tofu, cut into 3 cm cubes300 g Chinese leaf, cut into 5 cm pieces6 Fresh shiitake100 g Enoki mushrooms, root trimmed200 g Shirataki noodles

   6 minPoach / steep
5. 5
   Step 5.

   Add beef slices a few at a time and cook for 30–60 seconds until just pink. Each person beats an egg in their bowl and dips the hot food in it.

   500 g Thinly sliced beef (ribeye or sirloin)4 Very fresh eggs (British Lion), one per person3 stalks Spring onions, cut into 5 cm lengths

   Poach / steep

   Wok-chan's tip鑊仔貼士

   Add a splash of water if the sauce gets too salty as it reduces.
6. 6
   Step 6.

   Keep topping up with ingredients and sauce. Finish with udon or rice and egg in the leftover broth.

   4 Very fresh eggs (British Lion), one per person