Sukiyaki is a Japanese hot pot made from beef and vegetables with slightly sweet soy sauce based stock. It is a perfect winter food, and can be made on the table so that everyone can gather together to enjoy.
Sukiyaki (for 4 persons)
400g thinly sliced beef
1 small onion
1/4 Chinese cabbage
1 pack of shungiku (edible chrysanthemum)
6 shiitake mushrooms
1 pack of enoki mushrooms
1 pack of shirataki (konnyaku noodles)
200g firm tofu
4 tbs sugar
75cc soy sauce
3/4-1 cup water
1 raw egg per person
1) Wash chinese cabbage and cut it to 5cm thick chunks. Wash shungiku and cut little bit off from the bottom end. Peel the carrot and cut it to 2mm slices. Cut the lower part off from enoki. Cut the stem off from shiitake mushrooms, and cut a cross to the cap with a sharp knife. Cut the tofu to chunks. Cut leek to 2cm thick chunks slantwise. Peel the onion and cut it to 1cm thick slices. Boil shirataki quicly to remove the bitterness. Cut beef to 10cm x 5cm sized slices.
2) Prepare the ingredients for the stock in separate cups.
3) Heat a high edged frying pan, and melt the beef tallow.
4) Put onion on the pan, and put 1/4 of the beef slices on top of them.
5) Add sugar, then mirin, and then sake to the pan and bring to boil. Then add also soy sauce to the pan.
6) Put all the other ingredients, except shungiku, to the pan, and add water. Be careful with the amount of water, as chinese cabbage will give out quite a lot water. Let boil without a lid until the meat has just changed colour.
7) Add shungiku.
8) Serve with beaten raw egg (dip the meat & vegetables in the egg to cool them down when eating)