Sukiyaki (Japanese Beef Hot Pot)

Tips:

Le Creuset cast iron pots retain heat well. The lid is heavy and is effective in sealing in moisture and retaining heat, even if the dish is cooked early, simply keeping the lid on will help maintain the temperature of food.

• Product used: Buffet Casserole 26cm

Ingredients 

• 1 Napa Cabbage
• 1 Onion
• 1/2 Carrot
• 4 Shiitake Mushroom
• 1 strig Leek
• 1 packet Tofu
• 1 packet Konnyaku Noodle
• 200g Sliced Beef

Seasoning:

• 500g Water
• 40g Soy Sauce
• 30g Mirin
• 20g Sugar
• 10g Cooking Wine
• 5g Kaneshichi (Bonito Powder)

Instructions

1. Cut the napa cabbage, onion, carrot, shiitake mushrooms, leek and tofu.
2. Add the sauce ingredients into a Le Creuset 26 cm buffet casserole. Bring to a boil over medium heat and simmer for around 5 minutes.
3. Lay the beef slices over the vegetables, cover with the lid for 10 seconds, then turn off the heat.