Sukiyaki

Ingredients for 4 servings:

• 800 g beef (e.g. entrecote), have the butcher cut it as thin as ham (!)
• 1 tofu cube (firm tofu, soaked in cold water for 30 minutes and drained)
• 1 pack of glass noodles (blanched, cooled, drained, and finely chopped with scissors)
• 400 g mushrooms, fresh or dried (& soaked) shiitake or chanterelle mushrooms, sliced
• 200 g fresh leaf spinach, cleaned
• 1 bunch of spring onions, cut into 5 cm long pieces
• ½ head of Chinese cabbage, cut into bite-sized pieces
• ¾ cup(s) soy sauce
• ¾ cup(s) sake (Japanese rice wine) or white wine
• 5 tbsp sugar
• ½ cup(s) fish broth – Dashi (1 pinch of instant fish broth dissolved in 0.5 cup water) – alternatively, highly diluted Gem
• Oil, for frying
• 4 eggs (very fresh!!!) – optional!

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Japanese beef fondue

Mix the ingredients for the stock and bring to a boil briefly. Arrange the meat and vegetables on a serving plate. Place a chafing dish with a low pot or pan on the table and add oil. When the oil is hot, add the meat and vegetables one at a time and deglaze with the stock. Eat the cooked pieces of meat and vegetables, continually topping up the pot with ingredients and stock. Traditionally, the ingredients are briefly dipped in raw egg before eating – but this isn’t necessary! Serve with rice. Sukiyaki is a typical winter dish and is always prepared at the table. Beer and rice wine are particularly good drinks.