Sukiyaki

Japanese sukiyaki — a hot pot with thinly sliced beef, silken tofu, shiitake mushrooms and vegetables in a sweet soy broth, served with egg yolk for dipping.

• 400 g beef (ribeye), thinly sliced
• 200 g silken tofu, cubed
• 100 g shiitake mushrooms, sliced
• 1 leek, cut on the diagonal
• 100 g glass noodles, soaked
• 4 tbsp soy sauce
• 2 tbsp mirin
• 2 tbsp sugar
• 1 dl water
• 4 egg yolks to serve

Method

1. 1
   Mix soy sauce, mirin, sugar and water to make the sukiyaki broth. Taste for balance.
2. 2
   Heat a cast-iron pan or fondue pot at the table. Sear the beef in a little oil over high heat, adding a splash of broth while cooking.
3. 3
   Add mushrooms, leek, tofu and glass noodles. Pour over the broth and let everything simmer together for about 5 minutes.
4. 4
   Add more raw ingredients during the meal as they are eaten up.
5. 5
   Serve with one egg yolk per person in a small bowl for dipping.