Beef Sukiyaki Hot Pot

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.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 658
• Protein: 60 g
• Carbs: 43 g
• Fat: 24 g

Ingredients

• 600 g Beef rib roast ( very thinly sliced )
• 300 g tofu ( cubed )
• 200 g Shirataki noodles ( drained )
• 8 piece shiitake mushroom ( stemmed )
• 400 g Chinese cabbage ( roughly chopped )
• 4 piece Spring onion, sauté/poêlé sans matière grasse ( sliced on a bias )
• 100 g Spinach ( whole leaves )
• 100 ml soy sauce
• 100 ml mirin
• 100 ml Sake or rice alcohol
• 3 tbsp White sugar
• 4 piece Egg ( individually beaten in bowls )
• 150 g Garland chrysanthemum ( washed and cut into 5 cm lengths )

Instructions

1. Preparation of ingredients

   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. Making the Warishita

   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. Searing and simmering

   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. Final cooking

   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.

Chef's tips

• 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.

Storage

Eat immediately. The beef becomes tough when reheated.