Sukiyaki: a popular Japanese hot pot. Serves: Four. Preparation time: 10 minutes. Cooking time: 15 minutes.
400g thinly sliced beef
180g Yutaka Shirataki noodles
½ Chinese cabbage
4 shiitake mushrooms
A bunch of water cress
½ tbsp vegetable oil
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.