Sukiyaki Recipe (Frederiks)

• Entrecôte, well-marbled (thinly sliced)800 g
• Shirataki or glass noodles1.5 bags
• Tofu or Yakitofu2 packages
• Shiitake mushrooms (or forest mushrooms)9 pieces
• Napa cabbage1 head
• Carrots4 pieces
• Yellow onions2 pieces
• Eggs (for dipping)4 pieces
• Leek1 piece
• Japanese rice4 portions
• Japanese Soy Sauce (for Sukiyaki broth)1 dl
• Sake (for Sukiyaki broth)2 dl
• Sugar (for Sukiyaki broth, to taste)2 tablespoons

METHOD

1. 01Cook the Japanese rice according to package instructions.
2. 02Boil shirataki or glass noodles until soft, then rinse thoroughly in cold water and place in a bowl.
3. 03Ensure the entrecôte is sliced as thinly as possible (ask your butcher for assistance; it's crucial for Sukiyaki).
4. 04Rinse all vegetables. Cut the Napa cabbage into large pieces.
5. 05Cut the leek into moderately sized strips.
6. 06Slice the yellow onions into round strips.
7. 07Peel and slice the carrots thinly.
8. 08Remove the tough stems from the shiitake mushrooms.
9. 09Cut the tofu into slightly larger, bite-sized pieces.
10. 10Option 1: "Western-style Sukiyaki" (According to a Japanese recipe — "My Favorite"). 100 ml Japanese soy sauce (1 dl). 200 ml Sake (2 dl). 0.5 to 4 tbsp sugar, adjusted to your personal taste.
11. 11Option 2: According to some in Japan: 200 ml Japanese soy sauce (2 dl), 100 ml Sake (1 dl), 0.5 to 4 tbsp sugar, adjusted to your personal taste.
12. 12Option 3: According to "Svensson Japan": 400 ml water (4 dl), 200 ml Japanese soy sauce (2 dl), 100 ml Mirin (1 dl)
13. 13Heat the Sukiyaki broth in a pot on a small tabletop gas stove (traditional method, though a regular stovetop pot works too). Bring to a gentle simmer.
14. 14Serve each person a bowl of cooked rice and a separate bowl with one raw egg, lightly beaten.
15. 15Guests then cook the thinly sliced meat and prepared vegetables in the hot broth at the table, dipping each cooked piece into their individual bowl of whisked raw egg before eating.