Recipes

Sukiyaki

27th March 2015

Interview: Killian Fox
Photographs: Yousef Eldin

“This is a classic Japanese hot-pot dish. It’s a really fun way to cook, particularly if you have a few people around and everybody’s grabbing stuff and dunking it in. There’s a nice sense of anticipation and it’s awesome with beer or sake: a really good drinking dish. I would recommend buying ordinary drinking sake, since it’s usually the same price as cooking sake and a better quality product – and you can drink it as well as cook with it.”
Tim Anderson, author and chef, London

Note:

Tim used an induction hob, which he picked up for £50-60 at Nisbets (buy), but a portable gas burner will work fine. You will also need a hotpot or casserole dish, a pair of tongs and some chopsticks.

Serves 3-4

INGREDIENTS

150ml soy sauce
150ml sake
10-15g kombu
20g beef dripping
20g brown sugar
500ml water (or more, as needed)
⅓ daikon, peeled and cut into 1cm rounds
2-3 leeks, washed, trimmed and sliced about 1cm thick on the bias
2 carrots, peeled and cut into wedges
100g mange tout
½ hispi, Chinese, or flat cabbage, cut into 2-3cm chunks
100g rocket, chrysanthemum greens, mizuna, or other peppery greens
400-500g hanger/bavette/flank steak, very thinly sliced
500g ramen, udon, or shirataki noodles

Sesame dip:

1 tbsp rice vinegar
1 tbsp yuzu juice (or lime or lemon juice)
1 tbsp mirin
1 tbsp soy sauce
1 tbsp toasted sesame oil
15g white or light red miso
150ml dashi
100g tahini
15g mayonnaise, preferably Kewpee
30g toasted white sesame seeds, crushed
sugar, to taste
salt, to taste
pepper, to taste

METHOD

Stir or whisk all the ingredients for the sesame dip in a bowl or jar until smooth. Taste and adjust flavour with sugar, salt, and pepper, if needed. Pour a little sesame dip into bowls for each diner.

Combine the soy sauce and sake in a jug or jar. Bring to the table along with all the other prepared ingredients and place your hotpot on a gas burner or induction hob at the centre of table.

Place the dripping in the hotpot and melt over medium heat, then add the sugar. When the sugar begins to bubble and darken, add about half the water and then the kombu. Let the water simmer gently for about 5 minutes, then remove the kombu and add the soy sauce-sake mixture.

Bring to a low boil and begin adding your meat and vegetables to the liquid, cooking them as you like and dipping them in the sesame sauce before eating. Top up the liquid as needed if it becomes too thick or too salty. When all the meat and vegetables have been finished, top up the water and add the noodles, cooking them until al dente and switching off the heat once they’re done.

Posted 27th March 2015

In Recipes

 

Interview: Killian Fox
Photographs: Yousef Eldin