Ingredients
- 200ml Obento mirin seasoning
- 200ml soy sauce
- 200ml cooking sake (japanese rice wine)
- 6 tablespoons sugar
- 400g beef for hot pot (very thinly sliced)
- 1 tablespoon canola or sunflower oil
- 1/2 a chinese cabbage (wombok)
- 1 onion
- 2 leeks (white part only)
- 2 carrots
- 2 packets of silken tofu
- 1 packet of enoki mushrooms
- 1 packet konjac noodles or udon noodles
- 4 eggs
- 4 cups of rice to serve
Method
- This recipe makes 4 adult serves. Prepare 4 cups of rice on the stovetop or in a rice cooker.
- Make the hot pot sauce by bringing the Obento mirin seasoning and cooking sake to the boil on the stove. Once boiling, turn off and stir in sugar until dissolved. Add the soy sauce and transfer the sauce into a jug.
- Prepare the vegetables and tofu. Roughly chop the the chinese cabbage. Peel and thinly slice the carrots. Cut the onion in half and slice. Slice the leek (white part only). Trim peat off enoki mushrooms if there is any. Rinse tofu and blot with paper towels, before cutting into cubes. Rinse konjac noodles under cold water and drain, or if using udon noodles, cook them and then rinse in cold water.
- Set your electric frypan, camping gas stove with pan, or hot pot and cooker in the middle of the table and set it on medium-high. A frypan on your stovetop can also be used. Add 1 tablespoon of canola or sunflower oil.
- Once hot, quickly fry slices of beef until brown. Add the hot pot sauce, and all the ingredients except the udon noodles if using. Bring everything to the boil and then reduce to a simmer. Remove the beef if cooking too long, to prevent it from going tough.
- Everyone serves themselves from the hot pot, placing the cooked ingredients in their bowl of rice.
- After all the meat, tofu, and vegetables have been eaten and only the sauce is left, add the udon if using and crack the eggs into the pan or hot pot. Stir and enjoy for a tasty egg and udon dish, or simply cook the eggs in the sweet hot pot sauce until the whites are cooked,
Product used in recipe
- Obento - Mirin Seasoning
