We are still in Melbourne, eating our way through this waiting game. We have done all we can, fill all necessary paperwork, proved that we can speak English etc etc. The weather took a turn this weekend. This is Melbourne for you. Warm, sunny and a top of 30 degrees one day, and cool, windy with rain (a max of 20 degrees) the next day.
I normally make Sukiyaki in winter, but since it's a little bit chilly for a summer day, nothing like a bowl of soup to warm the soul. Just use a pot on top of a camp stove, and all your guest can do a little bit of cooking at the table.
You can purchase good quality, thinly sliced Wagyu Beef from Suzuran, Camberwell. The ingredients that go into the hot pot is really up to you. I used spinach leaves. chinese cabbage, spring onions, tofu and mix mushrooms (oyster, shiitake and enoki). I also premade a few soft poached eggs (see related recipe- poached eggs) and blanched some udon noodles.
Sukiyaki Recipe
3 cup dashi/ beef stock (I use dashi granules mix in hot water- available at Suzuran, or any Asian gorcery store)
9 tbsp sake
9 tbsp mirin
9 tbsp light soy
6 tbsp sugar
1 onion thinly sliced
Make the sauce by mixing above ingredient (minus the onions) in a saucepan and warm until sugar dissolves.
Place onions at the bottom of the hot pot. Layer with vegetables, tofu and beef. Pour sauce into hot pot and bring to boil.
Serve in bowls and top with poached eggs (optional).
Continue to top up the hot pot with ingredients and sauce.
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