Sukiyaki

Thinly sliced beef and tofu simmered in a sweet soy and mirin broth, dipped in raw beaten egg before eating.

Ingredients

• 700g sushi-grade tuna
• 2 cups soba noodles
• 1 tbsp grated fresh ginger
• 1 1/2 tsp white sesame seeds
• 1/4 cup neutral vegetable oil
• 2 shiitake mushrooms, chopped
• a handful of fresh shiso leaves, chopped
• toasted sesame oil, for serving
• 1 cup dashi stock

Instructions

1. 1

   Heat toasted sesame oil in a large pot over medium heat and cook the sliced scallion whites and minced garlic gently until soft and fragrant.

2. 2

   Stir in the white sesame seeds and shichimi togarashi, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the large prawns and scallions, stirring well to coat everything in the spiced base.

4. 4

   Pour in the chicken stock, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the large prawns is tender, about 25 mins.

6. 6

   Stir in the soba noodles and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the toasted sesame oil and adjust the seasoning to taste.

8. 8

   Ladle into bowls, scatter over the mitsuba, and serve piping hot.

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