Pan Fried Beef Sukiyaki

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Beef		250-300g
Tofu (firm)		1
Leek		1
Chestnut mushrooms (medium)		4
Konjac potato noodles (optional)		1 pack
Chinese leaf (or bok choy leaf)		1
Seasonings:
Granulated sugar		4 tbsp
Soy sauce		80ml
Mirin		80ml
Sake or white wine		80ml
Dashi stock granules		1/2 tsp
Hot water		120ml

Method

Prep

10min

Cook

12min

I used silky tofu this time, but it's probably better to use the firm one.

Put a weight on the tofu for 10 minutes to remove any moisture then cut into bitesize pieces.

Put some vegetable oil in a frying pan and add the tofu. Put the lid on to avoid splashes and fry for 10 minutes, turning occasionally to brown evenly all over.

Remove to a plate and allow to cool, it will firm up in this time.

Chop the konjac potato noodles and boil in salted water for 3 minutes.

Remove any excess fat and sinews from the beef and finely slice.

Put all the seasonings in a large frying pan and mix to dissolve the sugar. Don't put the heat on. Add the beef and keep for 5 minutes.

Add the roughly chopped leek, fried tofu and boiled konjak potato noodles. Put the lid on and bring to the boil on high heat.

After 3-4 minutes, add the Chinese leaf and sliced mushrooms. Put some kitchen paper on top with a hole in the middle.

Simmer for 7-8 minutes. Add a touch of water if the sauce reduces too much.

Turn the heat off and remove the kitchen paper before serving.

Tips & Note

●In Japan, this is traditionally eaten with raw beaten egg as a side sauce, but you could try it with a poached egg
●The kitchen paper is there to absorb the scum from the meat and vegetables

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