Ingredients
- ¼ kg. beef loin, thinly sliced (if you happen to live near a Japanese supermarket look for beef intended for shabu shabu or sukiyaki) 🙂
- 1 red onion, sliced finely
- 1 stalk leek, sliced
- 4 shiitake mushrooms, stalk removed
- 1 clump enoki mushroom, trimmed
- 1 small carrot, peeled and sliced diagonally
- 200 g udon noodles, fresh or prepare according to the packet’s instructions
- slab of tofu, cut into cubes then browned on a pan or grill
- 1/2 napa cabbage
- 1/2 cup soy sauce
- 1/2 cup sake
- 1/2 cup dashi
- 1 cup water
- 1/4 – 1/2 cup brown sugar
- 1/2 cup mirin
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Method of Preparation:
- In a large casserole, arrange the beef slices, onion, leek, carrot, shiitake and enoki mushrooms, udon noodles, tofu, and napa cabbage.
- In a separate pan, pour in the water, soy sauce, sake, sugar, dashi and mirin.
- Bring to a boil then reduce the heat and leave to simmer for a couple of minutes.
- Just before serving, pour the bubbling broth into the casserole and let the rest of the ingredients simmer in the broth until cooked.
- Enjoy with the family and friends
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