Procedure

1. Combine all stock base ingredients in a wok and bring to a boil.

2. In a pan, sauté in oil all the vegetables only until half cooked. Season with salt, sugar and pepper. 

3. Put half of the vegetables into the boiling stock.

4. In the same pan, sear the sukiyaki beef only until half cooked. Set aside.

5. To the stock, add in 500 g habhab noodles. Toss lightly. Cook till noodles soften.

6. Top with sukiyaki beef. Toss. 

7. Drizzle with sesame oil. Top with sautéed vegetables and sesame seeds

8. Serve on banana leaves

Ingredients

Beef sukiyaki

2 Tbsp sesame oil

Toasted sesame seeds

Banana leaves

STOCK BASE

¼ cup Kikkoman soy sauce

1 cup mirin

½ cup Sake or Chef Reggie’s Aromatic seasoning wine 

4 cups beef stock or 4 cups of water with a beef cube

½ cup sugar (add more to taste)

Kombu, 2 credit card-sized pieces

1 Tbsp dashi

2 tsp cornstarch

1 carrot, florets

VEGETABLES

4 Tbsp oil

1 cup cabbage, sliced (or Napa cabbage)

2 onions, sliced

1 leek, sliced

100g fresh shitake, sliced

½ tsp salt

1 tsp sugar

¼ tsp pepper