Sukiyaki

Ingredients for 4 servings:

• 250g tofu
• 150 g glass noodles (Harusame), Japanese
• 10 shiitake mushrooms
• 100 g mushrooms (enoki mushrooms) or oyster mushrooms
• 200 g herbs (shungiku or salad chrysanthemum) or leaf spinach
• 2 stalk(s) leeks
• 400 g Chinese cabbage
• 600 g entrecôte(s), cut into 2 mm thin slices by the butcher
• 3 tbsp vegetable oil
• 120 ml soy sauce, Japanese
• 120 ml mirin
• 4 eggs, fresh
• 2 tbsp sugar

Instructions

Working time approx. 1 hour; Rest time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 20 minutes

Japanese meat fondue

Briefly place the tofu in cold water, drain, and carefully pat dry. Cut into 16 pieces. Pre-cook the harusame in plenty of water for about 5 minutes, then drain. For dried shiitake mushrooms, pour boiling water over them and let them steep in the water for 20 minutes. Remove the stems, as they can be very hard. Wipe the mushrooms with a cloth, leaving some whole and cutting some into triangles. Wash the enokitake and remove any brown parts. Trim and wash the shungiku. Trim and wash the Chinese cabbage, and cut the leaves into approximately 10 cm long pieces. Bring water to a boil in a pot. Blanch the cabbage for about 5 minutes, drain, and press lightly to prevent it from becoming too watery. Remove the roots and green leaves from the leek, then wash and cut diagonally into approximately 5 cm long pieces. The entrecôte slices best if it is briefly frozen beforehand. Arrange the ingredients, including the entrecôte, on a large platter. Add chopsticks or forks. For the sauces, briefly boil the soy sauce, mirin, and sugar in a saucepan. Take 150 ml and pour it into a jug. Add 50 ml of water to the remaining sauce and pour the diluted sauce into a second jug. Crack a fresh, raw egg into each bowl and whisk. Place a sukiyaki pot (available from Asian stores) or a frying pan on a hotplate or gas burner on the table and heat it. Add oil and briefly fry several slices of meat. Add about half of the undiluted sauce. Add some of the vegetables and some tofu. When the sauce is boiling, add some of the glass noodles and cook with the tofu, meat, and vegetables for 6-8 minutes. Each person at the table helps themselves from the sukiyaki pot using chopsticks or forks. The meat and other ingredients are briefly dipped in the egg before being eaten. You determine the rhythm at which the meat, vegetables, and other ingredients are eaten and added to the pot. While the dish is cooking, you can help yourself to new ingredients and add them. Don’t add too many ingredients at once. Keep adding more sauce during preparation. Use the undiluted sauce first, then the diluted sauce to prevent the flavor from becoming too intense. Approximately 700 kcal per serving.