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Sweet Soy Beef and Vegetable Hotpot

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Sweet Soy Beef and Vegetable Hotpot

Serves : 4
Preparation time : 20 minutes
Cooking time : 20 minutes

Ingredients :

12 dried or fresh shiitake mushrooms, stems removed and discarded
500g beef tenderloin, thinly sliced
250g shirataki (or glass noodles)
250g firm tofu, cubed
2 small leeks, rinsed and sliced diagonally
120g spinach, washed and coarsely cut in sections
4 large eggs (optional)
2 tablespoons oil

Sauce
180ml soy sauce
60ml sake
60ml mirin
125ml water

Method :

If using dried mushrooms, soak in hot water for about 15 minute. Drain the mushrooms and squeeze out any excess water before use.
Arrange prepared ingredients on a serving platter. Break 1 egg each into 4 small serving bowls.
Combine the sauce ingredients and set aside. Arrange ingredients in four small batches - mushrooms, beef, shirataki noodles or glass noodles, tofu and spinach - into a hotpot on a table-top hotplate.
Heat the oil into a hotpot on a table-top hotplate. Stir-fry the ingredients in batches, stirring continuously until foods are cooked to desired doneness.
Dinners can then remove cooked meat or vegetable from the hotpot, using the egg as a dipping sauce for the hot food. If your prefer, use ponzu dipping sauce instead.
Replenish the cooking hotpot with remaining ingredients as needed.

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