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one plate sukiyaki
one plate sukiyaki

One plate sukiyaki – Egg Florentine style

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June 19, 2017

One plate sukiyaki – Egg Florentine style 0 0 5 0

Sukiyaki is one of the best-loved dishes in Japan. It is made up of sliced meat, tofu and vegetables cooked together in a large pan in Sukiyaki sauce. Before being eaten the food is often dipped in a whisked raw egg.

People outside of Japan don't always want to try the raw egg dip though. Our Egg Florentine style Konyaku gives a similar experience to how Japanese people eat sukiyaki. It allows you to try Japan’s most famous dish on one plate with a poached egg.

Tsuyoshi @ ex-Otabe Kafe
Photographed by Mike Slattery

  • Prep: 5 mins
  • Cook: 10 mins
  • 5 mins

    10 mins

    15 mins

  • Yields: 2 Servings as a main dish

Ingredients

Main Ingredients

1 packet of DRIED KONYAKU Noodles

2 Free range Eggs

85g/3oz of Spinach (or cress, shungiku etc…)

4 medium sized Chestnut Mushrooms sliced (or Shimeji, Enoki etc...)

(Optional) 100g/3½oz of Pork or Beef cut in bite size

1 tbsp of Rice vinegar (to poach the eggs)

Ingredients for Seasoning

2 tbsp Olive oil

Pinch of Salt

Pinch of Pepper

Ingredients for Sukiyaki sauce

60ml/2oz of Mirin

60ml/2oz of soy sauce (Tamari for gluten free option)

30g/1oz of muscovado sugar

Directions

1Prepare the DRIED KONYAKU Noodles as instructed on the packet, drain and keep them warm

2Prepare the Sukiyaki sauce: Place sugar, soy sauce and mirin in a saucepan on very low heat. Whisk and fully dissolve the sugar. Mixing from time to time, leave the sauce to reduce and thicken naturally for about 10 mins

Steps to poach the eggs

1Meanwhile, bring to the boil a small saucepan of water with a tbsp of vinegar and a pinch of salt

2Carefully crack an egg into a small bowl and gently drop the egg into the simmering water. You can use 2 tablespoons to shape the egg. Simmer for approx 2:30min (from the moment you place the egg in the water)

3Remove the egg with a slotted spoon and repeat with the second egg. Once cooked the eggs can be kept warm in a bowl filled with a bit of lukewarm water

Steps to cook the vegetables (or meat)

1[Vegetarian version]: Heat the olive oil in a frying pan over high heat and sauté the mushrooms with salt and pepper for 1 min. Add the spinach and cook for another 30 seconds

2[If using meat]: Heat the olive oil in a frying pan over high heat and sear the meat with salt and pepper (If using pork, ensure the meat is cooked thoroughly.) Add the mushrooms and sauté for 1 min. Add the spinach and cook for another 30 seconds

Final steps

1Present on a plate, starting by laying down the konyaku, topped by the cooked vegetables (and meat, if using). Then carefully place the poached egg before drizzling the Sukiyaki sauce all over the dish

Tip 1: In this recipe, we recommend to use rice vinegar to poach the egg. This is because this vinegar has a very neutral taste. Another light flavoured vinegar can be used instead

Tip 2: The Sukiyaki sauce can be used to marinate the konyaku or can be poured over the dish. If you prefer a more intense flavour, marinate the konyaku in the warm sukiyaki sauce before serving

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