Sweet Soy Beef and Vegetable Hotpot (Sukiyaki)
Servings4
Prep Time20 minutes
Cook Time20 minutes
Ingredients
- 12 dried or fresh shiitake mushroomsstems removed and discarded
- 500g beef tenderlointhinly sliced, 1 lb
- 250g shirataki8 oz, or glass noodles
- 250g firm tofucubed, 8 oz
- 2 small leeksrinsed and sliced diagonally
- 120g spinachwashed and coarsely cut in sections, 4 oz
- 4 Large Eggsoptional
- 2tablespoons Oil
- Sauce
- 180ml soy sauce¾ cup
- 60ml sake¼ cup
- 60ml mirin¼ cup
- 125ml Water½ cup
Instructions
- 1 If using dried mushrooms, soak in hot water for about 15 minutes. Drain the mushrooms and squeeze out any excess water before use.
- 2 Arrange prepared ingredients on a serving platter. Break 1 egg each into 4 small serving bowls.
- 3 Combine the sauce ingredients and set aside.
- Arrange ingredients in four small batches—mushrooms, beef, shirataki noodles or glass noodles, tofu and spinach—into a hotpot on a table-top hotplate.
- 4 Heat the oil into a hotpot on a table-top hotplate. Stir-fry the ingredients in batches, stirring continuously until foods are cooked to desired doneness.
- 5 Diners can then remove cooked meat or vegetable from the hotpot, using the egg as a dipping sauce for the hot food. If you prefer, use ponzu dipping sauce instead.
- 6 Replenish the cooking hotpot with remaining ingredients as needed.
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