Ingredients
- 300 g grass-fed beef eye fillet sliced very finely
- 100 g mixed Asian mushrooms
- ¼ Chinese cabbage sliced
- 1 carrot cut into very fine battons
- 1 onion halved and sliced
- 90 ml soy sauce
- 50 ml Mirin
- 100 ml Sake
- 250 ml water
- 2 tablespoon caster sugar
- 2 free-range eggs beaten to serve
- Japanese rice and miso soup to serve
Instructions
- Arrange the vegetables on a plate.
- Arrange the meat slices on a plate.
- In a large jug, combine the soy sauce, Mirin, Sake, water and caster sugar.
- Heat a large, heavy-based pot over a single burner.
- Add the onion to the pot and use chopsticks to separate the slices.
- Add ¼ of the vegetables and a couple of slices of meat then pour in about ⅔ of the sauce.
- Bring to a boil and then reduce to a gentle simmer.
- Eat the contents when they are cooked to your liking, dipping the meat in the beaten egg before eating it.
- Add more veges and meat to the pot and repeat.
- If the sauce level gets too low, add extra sauce (you can add a little extra water as it cooks down so it's not too strong).
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
