In another edition of the virtual cooking sessions in partnership with Yutaka & ConnectwithJapan, British Para-Swimming athletes were guided through the recipe for the traditional Japanese dish Sukiyaki.
With an earlier edition of the #MyJapaneseAdventure series recently nominated for a British Swimming Award in the Virtual Event of the year category, the British Para-Swimming team were once again cooking up a storm online last week as they were guided through the recipe for an authentic Sukiyaki - a Japanese hot pot dish ideal to enjoy as the colder days set in.
With the dish going down a real hit, this #FuelMyFriday we're sharing how you too can taste a twist of Japanese culture!
(Recipe below courtesy of Yutaka)
The finished dish!
Ingredients
- ½ tbsp vegetable oil
- 400g thinly sliced beef
- 1 pack of Yutaka Organic Konjac Noodles or Yutaka Japanese White Shirataki Noodles
- half pack of Yutaka Japanese-Style Silken Tofu
- ½ Chinese cabbage
- 2 leeks
- 4 Yutaka dried shiitake mushrooms
- Some fresh mushrooms of your choice (we used beech mushrooms here)
- A bunch of water cress to decorate (optional)
- 75ml Yutaka Cooking Sake
- 75ml Yutaka Organic Tamari Soy Sauce
- 3 tbsp brown sugar
- 200ml kombu dashi (kelp stock) or water
Method
- Slice the beef. To make it easier, freeze the beef for about 2 hours first before cutting. Slice against the grain using a gentle sawing motion.
- Cut the ingredients. Dice the tofu into bite sized pieces and cut the Chinese cabbage and leeks into 5cm lengths. Remove the stems of shitake mushrooms and score a cross into the top to decorate. Rinse the konjac noodles (shirataki noodles) and set aside
- Fry & cook. Fry the sliced beef in oil in a deep frying pan to brown the beef. Add the cabbage, leeks, mushrooms and noodles and pour in a mixture of sake, tamari soy sauce, brown sugar and kombu dashi (or water) to the pan and bring to the boil. It should be cooked after 5 minutes.
- And just like that it's ready to serve, your very own #MyJapaneseAdventure Sukiyaki hot pot.