JAPANESE BEEF SUKIYAKI
In a large fry pan heat a little cooking oil and cook the onions on a medium heat for 3 minutes or until softened. Cut each piece of beef into thirds then arrange on one side of the fry pan.
Place the konnyaku noodles opposite the beef in the pan.
Place half of the chopped bok choy next to the beef and the remaining half opposite it in the pan.
Top each pile of bok choy with the cut spring onions.
Place the tofu next to the bok choy in piles and opposite it place the rinsed kelp noodles.
Pour over the soy, dashi stock and mirin and bring to a boil over a gentle heat. Turn the kelp noodles as they soften and the beef so the pieces cook evenly.
Allow the broth to simmer for 8-10 minutes until all the ingredients are cooked and then serve at the table in the pan.
Serve with the sesame dipping sauce in side dishes to dip the beef in.
1 white onion, peeled and sliced
1/4 cup Kikkoman soy sauce
2x 5 gram dashi powder sachets mixed in 2 cups of water
1/4 cup Mirin
1 pack firm tofu cut into even strips
1 pack shimonata konnyaku noodles, rinsed in cold water
1 pack kelp noodles, rinsed well in warm water
1 pack premium beef schnitzel
1 pack Bok choy washed well and sliced
2 spring onions roots trimmed and cut into 4cm lengths