For company
Sukiyaki
A meal in one pan: paper-thin beef, tofu, mushrooms and greens simmered at the table in sweet soy warishita.
An extraordinary combination of ingredients, and the juices that blend together in that pan are unsurpassed. Serve with steamed rice and vary the vegetables with the season.
Method
- 01
Warm the soy, mirin, sake, sugar and dashi together until the sugar dissolves. This is your warishita.
- 02
Heat a cast iron pan at the table. Melt the beef fat and sear a few slices of beef for 20 seconds a side.
- 03
Pour in enough warishita to come partway up the pan and bring to a simmer.
- 04
Add the cabbage stems, mushrooms, tofu and noodles in neat sections and let them simmer 5–6 minutes.
- 05
Add more beef in batches as you eat, cooking each slice for under a minute — it should stay pink at the centre.
- 06
Dip each mouthful in beaten raw egg if you like it the traditional way, and eat with rice, topping up the warishita as the pan reduces.
Keep cooking
