Sukiyaki

Method

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1. Combine the warishita ingredients in a pan, bring to a simmer for 2 minutes to cook off the alcohol, and set aside.

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2. Arrange all the vegetables, tofu, noodles and beef on platters and bring everything to the table with a portable burner.

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3. Heat a heavy cast-iron pan and rub it with the suet until the base is slicked with fat.

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4. Lay in four or five slices of beef, sprinkle with a teaspoon of sugar and a splash of soy, and sear 30 seconds a side. Eat this first round straight away — it is the cook's reward.

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5. Pour in enough warishita to come 2 cm up the pan and bring to a simmer.

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6. Add the tofu, shirataki, mushrooms, leek and cabbage in neat sections, keeping the shirataki away from the beef, and simmer 6 to 8 minutes.

   Mark done Start 6 min timer

7. Add the greens and more beef in batches as you eat, topping up with warishita and a splash of dashi as it reduces.

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8. Each person beats an egg in a small bowl and dips the hot beef and vegetables into it before eating, with rice alongside.

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Chef’s Tips

• Ask a butcher to slice the beef on a machine, or freeze it for 40 minutes and slice it yourself as thinly as you can manage.
• Keep the shirataki noodles physically separated from the beef in the pan — a compound in them toughens meat on contact.
• Use pasteurised eggs if raw egg is a concern, or skip the dip and let the beef cool briefly instead.

Pairing Suggestions

• Warm sake or a cold Japanese lager
• Steamed short-grain rice
• Pickles to cut the sweetness

Storage & Reheating

Leftovers keep 2 days refrigerated and make an excellent donburi over rice with a fresh egg cracked in.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.