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Sukiyaki

A classic Japanese hot pot: thinly sliced beef, tofu, noodles and vegetables simmered at the table in a sweet soy sauce broth, then dipped in beaten raw egg. Lightly sautéing the vegetables before adding the broth brings out deeper flavor. Serve with rice.

Serves: 4

Ingredients

• ¼ cup water
• ½ cup mirin
• ½ cup Yamaki Jozo Organic Soy Sauce
• ¼ cup sugar
• ½ cup sake
• 2 tablespoons Wadaman Organic Black Sesame Oil
• 1 bunch negi or scallions cut on the bias into 1-inch length
• 5 ounces shimeji mushrooms, gently broken apart
• 10 ounces napa cabbage, cut into 1½ inch strips
• 1 pound medium firm tofu, drained and cut into 1 inch cubes
• 16 ounces of cooked and cooled shirataki noodles
• 1 bunch komatsuna or shunjiku
• 4 each farm eggs
• Yamatsu Tsujita Shichimi Togarashi (optional)
• 1½ pounds ribeye thinly sliced (Asian grocer usually has, or you can ask you butcher shop to slice for you)
• Cooked rice, for serving

Method

1. Stir the mirin, sake, soy sauce, water and sugar together in a bowl and keep it nearby.
2. Heat a sukiyaki pan or wide, shallow cast-iron pan over medium-high and coat the bottom with the sesame oil. Cook the negi until it softens a little, then add the mushrooms and cabbage until they just begin to wilt. Add the tofu, noodles, greens and the sauce, and bring to a simmer.
3. Meanwhile, beat an egg in each of four bowls (chopsticks work well), adding shichimi togarashi if you want heat.
4. With the pot simmering, everyone cooks slices of beef to their liking, dips them in egg and eats them straight away. Do the same with the vegetables, and keep going until everything is eaten.
5. Serve with rice on the side.

Alternate version

1. Start by cooking only half the vegetables, tofu and noodles with half the sauce, then top up with more as you eat so nothing overcooks.

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