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Beef sukiyaki
Fruit and vegetables
2 tbsp ground
nut
oil
12 button
mushrooms
, sliced
4 brown cap
mushrooms
sliced
100g/3½oz enoki
mushrooms
, split into 4
6 fresh
shiitake mushrooms
(remove stalks and cut in ½)
½
Chinese cabbage
(ideally Napa cabbage) sliced 2.5cm/1in thick
1½ sticks
celery
, sliced on a diagonal 5mm/¼in thick
200g/7oz sliced
bamboo shoots
sliced, vacuumed-packed (alternatively used canned and drained
bamboo shoots
)
6
spring onions
, cut into 2.5cm/1in pieces on a slant
Tins, packets and jars
cooked
rice
, to serve
Cooking ingredients
150ml/5fl oz
soy sauce
2 tsp
sesame oil
1½ tbsp
sugar
Dairy, eggs and chilled
160-175g/5¾-6oz block firm
tofu
, cubed
Meat, fish and poultry
50ml/1¾fl oz
mirin
450g/1lb fillet or well-trimmed rib-eye
beef
steak, thinly sliced (a little thicker than carpaccio)
Other
175ml/6fl oz liquid instant dashi
Back to recipe
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