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For the hotpot
- 400g thinly sliced beef (I got mine pre-packed from the supermarket freezer)
- 1 fresh raw egg for dipping (optional)
- 300g napa/chinese cabbage sliced to bite sized pieces
- 150g firm tofu, cubed
- 1 stalk negi (Japanese scallion) sliced thinly and diagonally (can be substituted with a combination of leek and spring/green onions/scallions)
- shiitake mushrooms stalks removed
- enoki mushrooms and/or shimeji mushrooms (ends trimmed)
- cooked udon or soba noodles (I used 150g glass noodles instead)
Sukiyaki Broth (A)
- 1/2 cup sake
- 1/2 cup mirin
- 1/2 cup light soy sauce
- 2 tbsp sugar
- 2-3 cups water to dilute the broth (as per your taste)
- Bring the ingredients at (A) to a simmer. Set aside.
- Arrange all the ingredients except for the beef in a wide & shallow sukiyaki pot. Pour Sukiyaki Broth (A) over the ingredients and cover with lid. Leave to simmer for a few minutes.
- Using separate utensils (so there’s no cross contamination), drop in the beef slices into the simmering broth. Allow it to cook to medium rare/medium. You can dip the beef into a raw beaten egg (optional) before savouring the hot ooey goodness.
- Add cooked udon/soba/glass noodles at the end to soak up the remaining broth.