Where To Buy
Wondering where to buy authentic Australian beef and lamb?
Find our logo at a retailer near you!
Find Out More
Japanese Sukiyaki Hotpot
- Prep time 25Min
- Cook time 20Min
- Technique Pan Fry / Saute, Stew, Broil
- Meat Beef
- Cut Sirloin
- Serves 4
This Japanese Sukiyaki hotpot features five different cuts of Australian beef, enjoyed through pan-searing and quick dipping in a savoury soy-based broth. Paired with mushrooms, vegetables, tofu, and noodles, it is a versatile and interactive meal that highlights the natural sweetness and tenderness of premium Australian red meat.
Ingredients
-
Australian beefs (5 red meat options, thin or thick slices)
Sukiyaki Hotpot Broth
(Approximately 500ml – for a 4-person hot pot)
-
Dashi Katsuo – tuna seasoning powder without MSG: 2 packets (6 g each)
-
Soy sauce, Mirin, and Sake in a ratio of 2:1:1 (Adjust to taste)
Hotpot Sides
-
Button mushrooms
-
Enoki mushrooms
-
Shimeiji mushrooms
-
Carrots
-
Crown daisies
-
Bok choys
-
Konjac noodles
-
Udon noodles
-
Firm tofus
-
Leeks
Dipping Soy Sauce
-
Japanese soy sauce
-
Sesame oil
-
Minced garlic
-
Corianders
-
Ground red chili
Method
-
Sauté separately using a iron-casted pan:
-
Leeks
-
Australian beefs (choice of cuts)
-
Firm tofus
-
-
Sear lightly on both sides until golden brown, then add 1–2 drops of soy sauce to enhance the flavour.
Ways to Enjoy:
-
Eat the pan-seared beefs directly
-
Dip into a fresh raw eggs
-
Or, a quick 5-second simmer in the broth followed by an egg dip to experience the deep, sweet notes of the beefs.
With thick slices of beef
-
Pan-fry in BBQ style
-
Dip into soy sauce and eat directly.
