This is a favourite on a cold night. A traditional sukiyaki is served in the middle of the table where everyone sits around it and cooks together but I do this as it is much simpler for hubby and I.
You can put pretty much any veggies you like in it. The amount of each ingredient you put in is completely up to you but I work with this much. This is the sauce I use but they all taste very similar so it doesn’t really matter which one you use 🙂
Serves: 2-3 people
Cooking time: 20 minutes
Ingredients:
250g Beef – very thinly sliced (you can usually buy packets of these at the asian grocery stores)
1/4 Chinese Cabbage
1/2 an Onion – sliced
6 Porchini or Shitake mushrooms
1 tablespoon Shallots – sliced
2 Udon packets
1 Carrot – sliced
1 block tofu – cut into 6 cubes
3 Eggs – beaten
1 bottle Sukiyaki sauce
1 bottle Water (equal parts to the sukiyaki sauce)
Method:
- In a pot, heat up some oil and cook onions for 2-3 minutes
- Pour in sukiyaki sauce and water
- Put in Cabbage, tofu, shallots and mushrooms. Cook until the cabbage shrinks
- Â Put in udon – try to push them down into the soup
- Â Once the udon comes apart, taste the soup and add more water if its too salty
- Put in beef
- Â Serve into bowls
- Pour beaten egg over the top and serve! (The hot soup will cook the egg)
