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.
What to prepare
- 350 gBeef Loin
- 80 gOnion
- 80 gWhite Leek
- 200 gTofu
- 110 gShiitake Mushroom
- 225 gMirin (Sweet Sake)
- 120 gSoy Sauce
- 60 gJapanese Sake
- 22 gSugar
1) Cut beef into 5mm slices and then cut small notches (to make it easier to eat and to promote better absorption of flavours).
2) Cut white leeks into 3cm 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 5cm squares.
3) In a pot, add soy sauce, mirin (sweet sake), Japanese sake and sugar and heat to evaporate the alcohol (once heated, boil for about 2 minutes on low heat).
4) Coat the Enamel tray with olive oil. Scatter step 2, 3 onto the metal tray, and pour mixture from steps 4.
5) Place into the middle of oven and cook on Combi 12 (“convection 230ºC x Grill (high)) for 15 minutes and then turn the meat over and cook on Combi 12 for an additional 5 minutes.
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