Beef and tofu sukiyaki

Cut the tofu into bite-sized pieces. Clean the mushrooms, remove the compact base from the enoki and cut the oyster mushrooms into pieces. Score a cross on the shiitake caps. Wash the cabbage and cut into pieces about 5 cm across. Clean the leek, rinsing between the leaves, and thinly slice its white part diagonally.

Use for the recipe: a quarter of a napa cabbage (prepare 1 napa cabbage).

Prepare the rice vermicelli in water according to the packet instructions and drain. In a small saucepan, heat the soy sauce, mirin, sake and sugar, stirring until the sugar dissolves.

Heat the sesame oil in a large sauté pan. Briefly sear the thin beef slices, then add the leek. Pour in the prepared sauce and simmer for a few minutes. Add the tofu, mushrooms, cabbage and drained vermicelli. Cook gently for about 5 minutes, until the cabbage is tender and the mushrooms cooked. Add the cooked udon to heat through.

While the vegetables simmer, heat another saucepan of water to about 90 °C and add the vinegar. Crack the eggs into small cups and slide gently into the water. Poach for about 3 minutes, until the whites are set. Lift out with a slotted spoon and drain on kitchen paper. Divide the sukiyaki and noodles between bowls and top each portion with a poached egg.