Sukiyaki – Japanese beef stew

Did you know this dish was thought to have been invented in the Meiji era (1868-1912) because the Emperor wanted the Japanese to eat beef?

• Preparation: 10 mins
• Cooking: 20 mins
• Serves: 4

What you need:

• 1 tbsp Blue Dragon sake
• 500g slice beef sirloin
• 250ml Blue Dragon Japanese Soy Sauce
• 250g caster sugar
• 250ml Blue Dragon Mirin
• 2 tbsp vegetable oil
• 2 white thinly sliced onions
• 8 baby leeks (chopped into 2cm pieces)
• 250g Blue Dragon Udon Noodles
• 8 shiitake mushrooms (stalks removed and halved)
• 200g Chinese cabbage (blanched and roughly chopped)
• 200g baby spinach

What you do:

1. Pour the sake onto the beef and set aside
2. Combine the Blue Dragon Japanese Soy Sauce, sugar and Blue Dragon Mirin in a jug and stir until the sugar has dissolved
3. Heat the vegetable oil in a large wok and brown the beef in the oil
4. Pour half the cooking sauce onto the beef. Then add the onions and leeks and cook for about 3 minutes
5. Add the rest of the ingredients (including the Blue Dragon Udon Noodles) and the remaining cooking sauce and simmer until everything is cooked through
6. Put the wok onto the table and let everybody help themselves!

Handy cook's tip:

Serve the Sukiyaki with a refreshing glass of warmed sake – this is the traditional way to serve it! Also, in Japan, before being eaten, the ingredients are usually dipped in a small bowl of raw, beaten eggs.

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