A hot pot is always a favourite during the autumn and winter cold, and is said that a cast-iron pot of sukiyaki means happiness and family harmony. Here a hotel chef explains how to cook up a delicious, nutritious Japanese tomato sukiyaki for a taste of happiness at home.
|Ingredients (serves four)|
|Pork tenderloin||160 g|
|Pork belly||160 g|
|Eggs (eaten raw)||4|
|Udon noodles||160 g|
|Sweet soya sauce||180 ml|
|Sweet cooking sake||180 ml|
|Granulated sugar||70 g|
|Sesame oil||To taste|
- Slice the pork thinly, quarter the tomatoes, slice the onions and dice the leeks and fritter (about 5 cm).
- Mix the soya sauce, sake, sugar and water into a broth.
- Heat a cast-iron pot with sesame oil and place onion slices evenly on the bottom covered by half of the pork slices.
- Add broth until it covers half the onion slices.
- Sautee to a boil and serve when the pork slices are cooked.
- Whisk the eggs to froth and then dip cooked pork slices in and enjoy. (Make sure to buy high-quality eggs that can be eaten raw).
- When you are finished the first pork serving, add the tomatoes, shiitake, leeks and fritter to the pot with the rest of pork. The broth can be thinned with water if necessary.
- Eat these pork slices when done then add udon noodles to the pot to soak up the broth for the meal's finale.
Four Seasons Hotel Inagiku Japanese restaurant
Enquiries: (852) 2805 0600