300 g
1
4-8
4-8
1
250 g
1
2-3
Dipping
Sauce :
15 cm
1
|
beef sirloin or topside or 2 boneless,
skinless chicken breasts
squid, cleaned (optional)
scallops or raw king prawns, peeled
fresh shiitake or button mushrooms, stalks
removed
red or green pepper, seeded
bean sprouts, trimmed
lemon, cut into wedges
spring onions, finely chopped
vegetable oil for frying
daikon, peeled
fresh or dried chili
soy sauce |
Method :
-
Prepare wafer thin beef slices
following the method used for Sukiyaki, opposite.
-
Skin squid by holding 2 flaps
together and peeling down; cut in half lengthways.
-
Put fillets on a cutting board
skinned side up and make fine cross slits on them with a sharp
knife.
-
Cut fillets and flaps into 2.5 cm
square pieces.
-
Separate tentacles, if large.
-
Arrange meat and fish on separate
platters.
-
If mushrooms are large, cut them in
half.
-
Slice pepper into thin strips.
-
Arrange all vegetables on a
platter.
-
Arrange daikon relish, lemon wedges
and spring onion in a serving bowl or on a small plate.
-
Place a hotplate in the centre of
the dining table set with small individual bowls.
-
Serve meat, fish and vegetable
platters and condiments: diners mix their own sauce, adding soy
sauce to taste, and fry their portion for themselves.
Serves 4-6
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