Who says comfort food can't be elegant? Hideki Hiwatashi's one pot beef sukiyaki recipe is a fragrant Japanese hotpot packed with mushrooms, vegetables, tofu and folds of creamy Wagyu beef, simmered in a sweet soy and mirin broth – perfect for warming you up from the inside. The chef recommends serving this straight from the pot, placing it in the centre of the table for everyone to help themselves.
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For the sukiyaki sauce, combine the soy sauce, mirin, sake and sugar together in a pan and stir well until thoroughly combined
50ml of soy sauce
50ml of mirin
50ml of sake
25g of sugar
Using the point of a sharp knife, carve decorative indentations into the shiitake mushroom and add this to the pan along with the other mushrooms, onions, leek, Chinese leaf and tofu. Place over a medium heat and bring up to the boil, then add the beef to the pan, cover with a lid and simmer gently for 3–5 minutes
120g of onion, sliced
40g of shiitake mushroom
40g of enoki mushroom
40g of leek, thickly sliced
40g of Chinese cabbage
100g of tofu, cut into 4 pieces
200g of Wagyu, finely sliced
Remove the pan from the heat and place in the centre of the table. Remove the lid, garnish with the mizuna leaf and serve directly from the pan
20g of mizuna
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