Swap your Sunday roast for this Japanese dish

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Sukiyaki: a popular Japanese hot pot. Serves: Four. Preparation time: 10 minutes. Cooking time: 15 minutes.


400g thinly sliced beef

180g Yutaka Shirataki noodles

150g tofu

½ Chinese cabbage

2 leeks

4 shiitake mushrooms

A bunch of water cress

½ tbsp vegetable oil

75ml sake

75ml organic tamari soy sauce

3tbsp brown sugar

200ml kombu dashi (kelp stock) or water.


It might look and sound exotic but this is a beautifully simple dish that works as an unusual alternative to the Sunday roast.

Dice the tofu into bite-sized pieces and cut the Chinese cabbage and leeks into 5cm lengths.

Remove the stems of shiitake mushrooms and score a cross into the top to decorate. Boil the Shirataki noodles in salted water for 2-3 mins.

Wash in cold water then cut in approximate length. Fry the sliced beef in oil in a deep frying pan to brown the meat.

Add the cabbage, leeks, mushrooms and noodles and pour in a mixture of sake, tamari soy sauce, brown sugar and kombu dashi (or water) to the pan and bring to the boil. It should be cooked after 5 minutes.

Recipe provided by Yutaka.

18 July 2017.......   Steve Halliday, right with Hannes Fessmann who makes and plays music with stone, by the River Aire at Newlay, Horsforth in Leeds. Picture Tony Johnson.

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