Beef Sukiyaki Hot Pot
Ingredients
- 600 gBeef rib roast (very thinly sliced)
- 300 gtofu (cubed)
- 200 gShirataki noodles (drained)
- 8 pcshiitake mushroom (stemmed)
- 400 gChinese cabbage (roughly chopped)
- 4 pcSpring onion, sauté/poêlé sans matière grasse (sliced on a bias)
- 100 gSpinach (whole leaves)
- 100 mlsoy sauce
- 100 mlmirin
- 100 mlSake or rice alcohol
- 3 tbspWhite sugar
- 4 pcEgg (individually beaten in bowls)
- 150 gGarland chrysanthemum (washed and cut into 5 cm lengths)
Method
Marbled beef slices seared in a cast iron pot, served with crisp vegetables and tender tofu. The Warishita broth coats every ingredient in a glossy brown glaze, releasing notes of caramelized soy.
- 1
Slice the beef into ultra-thin strips. Cut the napa cabbage into large pieces, the green onions diagonally, the tofu into cubes, and the shungiku into lengths. Remove the stems from the shiitake mushrooms.
- 2
In a saucepan, mix the soy sauce, mirin, sake, and white sugar. Heat gently until the sugar is completely dissolved. The sauce should be syrupy.
- 3
Heat a skillet with a little oil. Sear half of the beef, then add the tofu, cabbage, onions, shungiku, mushrooms, spinach, and shirataki. Pour the Warishita over them.
- 4
Simmer over medium heat. The vegetables should wilt and the tofu should take on an amber hue. Add the rest of the beef at the last moment so it remains tender.
Frequently asked questions
How do you get this dish right?
- The meat should be partially frozen to achieve paper-thin slices.
- Don't boil the shirataki for too long, or they will lose their elastic texture.
- The raw egg yolk acts as a sauce: it adds a creaminess that balances the saltiness of the soy.
How long does this dish keep?
Eat immediately. The beef becomes tough when reheated.
