Sukiyaki

Ingredients

Directions


Japanese tender beef with egg.

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Ingredients

350g beef loin
80g onion
80g white leeks
200g tofu
110g shiitake mushrooms
225g mirin sweet sake
120g soy sauce
60g Japanese sake
22g sugar
4 eggs

Steps

1

Make poached eggs for Sukiyaki with the microwave oven NN-CS894.
Place the eggs on the metal tray and cook for 30 minutes on ‘Steam 3’ on the lower rack.

2

Cut beef into 5mm slices and then cut small notches (to make it easier to eat and to promote better absorption of flavours).

3

Cut white leeks into 3cm widths and then again into half lengths. Cut the tops and stems of the shiitake mushrooms, then cut the tops in half and stems in quarter. Cut the onion in half, then slice. Cut the tofu into 5cm squares.

4

In a pot, add soy sauce, mirin (sweet sake), Japanese sake and sugar and heat to evaporate the alcohol (once heated, boil for about 2 minutes on low heat).

5

Coat the metal tray with olive oil. Scatter step 2, 3 onto the metal tray, and pour mixture from steps 4. Cook on the wire rack for 12 minutes at ‘Convection’ 220ºC and then turn the meat over and cook on ‘Convection’ 220ºC for an additional 5 minutes.

6

Remove the metal tray, put on top with poached eggs of step 1 to finish.

Enjoy

Sukiyaki

Ingredients

350g beef loin
80g onion
80g white leeks
200g tofu
110g shiitake mushrooms
225g mirin sweet sake
120g soy sauce
60g Japanese sake
22g sugar
4 eggs

Takahashi Takuji

Takahashi Takuji

Takahashi Takuji is a Michelin starred chef and the 3rd master of the cuisine restaurant “KINOBU” which has been running in Kyoto for over 84 years. He is deeply pursued by Japanese cuisine, including Noh (one of the Japanese traditional entertainments), tea and flower arts. Starting with the research on aromas, he also continues to analyze food from a scientific perspective.

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