Sukiyaki (Japanese Beef Hot Pot

• Meat

  • 1 lb Beef

• Produce

  • 1/2 cup (120 mushroom soaking liquid
  • 4 Green onions
  • 1 Leek
  • 4 Napa cabbage, large leaves
  • 1 Onion, medium sized
  • 4 Shitake mushrooms

• Refrigerated

  • 12 oz 1 package firm tofu, firm

• Canned Goods

  • 1/2 tsp Dashi, instant

• Condiments

  • 1/4 cup Mirin
  • 1/4 cup Soy sauce

• Pasta & Grains

  • 1 package Shirataki noodles

• Baking & Spices

  • 1 tbsp Granulated sugar

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Liquids

  • 1 cup Water

• Other

  • A few tablespoons of ponzu and goma dare for dipping
  • 8 oz (225g shungiku/tong ho/garland chrysanthemum, remove stems, wash, and drain

Found on rotinrice.com

Description

Ingredients

• 4 to 8 shitake mushrooms
• 1 package (7 oz) shirataki noodles
• 1 package firm tofu (12 oz/340g), cubed
• 1 medium sized onion, thinly sliced
• 4 green onions, cut at a diagonal into 2-inch lengths
• 1 leek, cut at a diagonal into ¼ inch thick slices
• 8 oz (225g) shungiku/tong ho/garland chrysanthemum, remove stems, wash, and drain
• 4 large Napa cabbage leaves, sliced
• 1 lb (450g) thinly sliced beef
• 1 tbsp vegetable oil
• 1 tbsp granulated sugar
• A few tablespoons of ponzu and goma dare for dipping
• 1 cup (240ml) water
• ½ cup (120) mushroom soaking liquid
• ½ tsp instant dashi
• ¼ cup (60ml) mirin (Japanese cooking wine)
• ¼ cup (60ml) soy sauce

Directions

• Wash and soak mushrooms in hot water for about 30 minutes until soften. Remove stems, strain, and reserve ½ cup (120ml) soaking liquid.
• In a large non-stick pan, sear tofu, about 2 minutes on each side. Transfer to a bowl and set aside.
• Par-boil shirataki noodles in a small pan for 2 to 3 minutes. Remove and rinse in cold water. Drain and set aside.
• Arrange mushrooms, shirataki noodles, onion, green onions, leek, garland chrysanthemum , and Napa cabbage on a large platter or 2 separate plates. Beef should be placed on a separate plate.
• Combine all sauce ingredients in a jug.
• If you plan to cook at the table, then transfer everything to the table. You will also need a portable stove and a shallow cast iron pan. Prepare a bowl of rice and an empty bowl for each person. Alternatively, cooking may be done on the stove. Then transfer the entire pan to the table.
• Heat oil in the cast iron pan. Add onion and cook until soft and translucent, about 2 minutes.
• Add sugar and pour in half of the warishita sauce. Bring sauce to a gentle boil.
• Add half the mushrooms, shirataki noodles, leek, and Napa cabbage preferably side by side and not mixed. Keep space for green onions, garland chrysanthemum, and beef. Cook for 1 to 2 minutes.
• Add half the green onions, garland chrysanthemum, and beef. Continue to cook until beef change color, about another 1 to 2 minutes. Dish out into individual bowls and serve immediately.
• Place the rest of the ingredients in the pan while you enjoy the first cooked batch beef and vegetables.