Light beef sukiyaki with tofu, mushrooms and udon

Ingredients

For 1 serving

• Strip steak100 g
• Tofu80 g
• Shiitake mushrooms60 g
• Napa cabbage120 g
• Spring onions2
• Udon noodles60 g
• Sake2 tablespoons
• Mirin1 tablespoon
• Soy sauce1 tablespoon
• Brown sugar1 teaspoon
• Peanut oil1 teaspoon

Contains: gluten, nuts, soy,

In season: October – March

Method

1. Bring a pan of water to the boil, cook the udon for the time on the packet, until soft, and drain.
2. Meanwhile slice the beef sirloin wafer-thin (easier if you put it in the freezer for 10 minutes); cut the tofu into cubes of about 3 cm, remove the shiitake stalks, cut the Chinese cabbage into 4 cm pieces and the spring onions into diagonal lengths.
3. In a cup mix the sake, mirin, soy sauce, brown sugar and a scant glass of water.
4. In a shallow casserole heat the groundnut oil over high heat and sear the beef for 30–60 seconds, until it changes colour; pour in the prepared liquid.
5. Arrange the tofu, shiitake mushrooms, cabbage and spring onions in sections, cover and cook for 8 minutes over medium-low heat, until the cabbage is tender and the mushrooms soft.
6. Add the udon, heat for 1 minute until warmed through and serve in the casserole.