Sukiyaki

Ingredients for 4 servings:

• 400 g beef, preferably steak, sliced ​​very thinly by the butcher
• 1 pack of medium-firm tofu
• 2 bunch spring onions
• 1 pack of mushrooms (shiitake)
• 1 pack of mushrooms (shimeji)
• 1 pack of noodles (udon)
• 4 carrots
• 1 Chinese cabbage
• some vegetable oil for frying
• 200 ml soy sauce, light
• 2 tbsp sugar
• 200 ml mirin
• 60 ml sake
• 800 ml broth (dashi), made from dashi instant powder
• potato starch
• 4 eggs, very fresh, whisked, nB

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Japanese broth-based beef fondue

You’ll need a sukiyaki pot, a large, high-sided skillet, or a paella pan, and a gas stovetop or similar. Clean the vegetables. Slice the carrots; if you like, you can also carve them nicely first. Cut the Chinese cabbage into bite-sized pieces. Remove the stems from the mushrooms. If you like, you can cut a star shape into the shiitake mushroom caps with a knife. Cut a bunch of spring onions into bite-sized pieces (each onion into 3-4 pieces) and cut one bunch into rings. Drain the tofu and cut it into bite-sized pieces. For the broth, bring 800 ml of water to a boil and add the appropriate amount of dashi broth powder (follow the package instructions). Then add the soy sauce, sake, mirin, and sugar and bring to a boil. Season to taste, adding more sugar if desired. If you prefer the broth a little thicker, you can thicken it with potato flour (mix it with water in a small glass beforehand). It will quickly become watery later due to the cooking of the garnish, so it can be thickened further. Cook the udon noodles according to the package instructions and drain well. Add oil to the pan and fry the meat in batches. Since it is sliced ​​so thinly, it doesn’t take more than a few seconds on each side. Set the meat aside. Now fill the pan with broth and add a third each of the meat, tofu, mushrooms, and vegetables (onion pieces). Then place the pan on the gas stove on the dining table. Everyone can help themselves to some as soon as the vegetables are cooked. When everything has been eaten and the broth has become too thin, refill the broth and garnish. In total, the ingredients should be enough for 3-4 batches. As a variation, we added udon noodles instead of tofu for the last batch and mixed in the onion rings. Traditionally in Japan, the meat is dipped in raw, beaten eggs before eating. But I found it delicious without the egg as well.