Sukiyaki with Grated Daikon Radish
Give sukiyaki a refreshing twist and a whlole new look with plenty of grated daikon radish and a touch of black pepper. Incredibly easy to prepare, yet not at all lacking in flavor.
Photographed by Takashi Yoshida
Calorie count is per serving.
Ingredients (Serves 2-3)
- 300 g thinly sliced beef (for sukiyaki)
- 300 g daikon radish
- 2 onions
- 6 fresh shiitake mushrooms
- 300 ml water
- 100 ml sake
- 100 ml soy sauce
- 2 tbsp sugar
- Black pepper (coarsely ground)
Cut each onion in half, then cut into slices 1 cm wide. Remove the stems of the shiitake mushrooms and cut into thin slices.
Slicing onions against the grain helps to bring out their sweetness.
Grate the daikon radish and briefly strain. Combine the ingredients for [A].
Spread the onion and shiitake mushroom slices out in a sukiyaki pot, then spread out the beef on top. Pour [A] over top and heat.
Cook the beef to the desired level of doneness, then top with grated daikon radish. Sprinkle black pepper to taste.