Serve 4
Preparation time: 20 minutes
Cooking time: 20 minutes
Preparation time: 20 minutes
Cooking time: 20 minutes
In cold weather or rainy days, it is really good idea having a hotpot spicy soup like sukiyaki. Even the ingredients below already have assorted vegies and beef, you could always add anything you preffer to give the ultimate taste for this famous japanese soup.
INGREDIENTS:
10 dried or fresh shiitake mushrooms, stems remove and discarded
500 g beef tenderloin, thinly sliced
250 g glass noodles (shirataki)
250 g firm tofu, cut into cubes
2 small leeks, rinsed and sliced diagonally
120 g spinach, wash and coarsely cut in sections
4 large eggs (optional)
2 tbsp oil
SAUCE:
180 ml (3/4 cup) soy sauce
60 ml (1/4 cup) sake
60 ml (1/4 cup) mirin
125 ml (1/2 cup) water
HOW TO MAKE:
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 indgredients in four small batches – mushrooms, beef, glass noodles or shirataki, 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 vegetables 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. Ready to serve.
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