Sukiyaki

By Takuji Takahashi

Created through a collaboration with Kinobu, a long-established traditional Japanese restaurant in Kyoto, this authentic Japanese Sukiyaki dish is easily prepared in a convection oven rather than the traditional heavy iron pot.
Packed with nutrition in the form of essential sukiyaki ingredients like meat, tofu and eggs, it’s perfect for active growing kids.

Takuji Takahashi

is a Michelin starred chef and the 3rd master of the cuisine restaurant “KINOBU” which has been running in Kyoto for over 84 years. He is deeply pursued by Japanese cuisine, including Noh (one of the Japanese traditional entertainments), tea and flower arts. Starting with the research on aromas, he also continues to analyze food from a scientific perspective.

Kinobu Official Website

1 hr
4 Servings
Difficulty :

Medium

Beef
Onion
Tofu
Soy Sauce

Ingredients

Beef Loin	350 g
Onion	80 g
White Leeks	80 g
Tofu	200 g
Shiitake Mushrooms	110 g
Mirin (Sweet Cooking Rice Wine)	225 g
Soy Sauce	120 g
Japanese Sake	60 g
Sugar	22 g
Egg	4

Directions

Step 1

Make poached eggs for Sukiyaki with the microwave oven NN-DS59. Place the eggs on the grill tray and cook for 13 minutes on ‘Steam 2 (Low)’ on the lower rack.
Step 2

Cut beef into 5 mm slices and then cut small notches (to make it easier to eat and to promote better absorption of flavours).
Step 3

Cut white leeks into 3 cm widths and then again into half lengths. Cut the tops and stems of the shiitake mushrooms, then cut the tops in half and stems in quarter. Cut the onion in half, then slice. Cut the tofu into 5 cm squares.
Step 4

In a pot, add soy sauce, mirin, Japanese sake and sugar and heat to evaporate the alcohol (once heated, boil for about 2 minutes on low heat).
Step 5

Coat the grill tray with olive oil. Scatter step 2, 3 onto the grill tray, and pour mixture from step 4. Place the grill tray on the upper rack and cook at 'Combi 1' (220°C) for 12 minutes. Turn the meat over, then cook for an additional 3 minutes.
Step 6

Remove the tray, put on top with poached eggs of step 1 to finish.