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.