Beef Sukiyaki

FOR 4 SERVES:

• 150 g chestnut mushrooms
• 100 g shiitake mushrooms
• 100 g enoki
• 200 g tofu
• 1 bok choy
• 6 carrots
• 270 g udon noodles
• 1 tbsp sunflower oil
• 250 g rib-eye steak
• salt
• ground pepper
• soy sauce, to taste (optional)
• 2 tsp toasted sesame seeds

FOR STOCK:

• 1½ l beef stock
• 20 g dashi powder
• 2 tbsp rice wine vinegar
• 4 tbsp soy sauce
• 2 tbsp sake

• First make the stock: put the beef stock, dashi powder, rice wine vinegar, soy sauce and saké in a saucepan that is big enough to hold all the other ingredients as well. Stir, slowly bring to the boil on a medium heat and leave to simmer for 15 minutes.
• Meanwhile prepare the mushrooms: cut bigger ones in half (small ones do not need to be cut) and slice the shiitake. Squeeze excess moisture from the tofu and cut into 1½ x 1½ cm cubes. Shred the bok choy into strips of about 4 cm wide. Clean the carrots and cut into slices of 5 mm thick.
• Follow the instructions on the package and cook the udon noodles but shorter than indicated because they need to boil with other ingredients soon.
• In a frying pan heat the sunflower oil. Season the beef with salt and pepper and cook 2 minutes per side (for medium rare). Remove the beef from the pan and cover loosely with tin foil. Leave to rest for 15 minutes.
• Add all vegetables, mushrooms and noodles to the stock. Bring to the boil and simmer for 5 minutes. Thinly slice the beef and add the slices to the stock.
• Serve the extra soy sauce and sesame seeds separately.