Ingredients

Steps

• Combine the dashi with 175ml of water, then stir in the remaining sauce ingredients.
• Heat the groundnut and sesame oils in a large pan and flash-fry the beef with sugar to caramelise.
• Remove the beef and fry the mushrooms, cabbage, celery, tofu, and bamboo shoots for two minutes.
• Pour the sukiyaki sauce into the pan, cover with a lid, and simmer for two minutes.
• Turn the vegetables and tofu, return the beef to the pan, add spring onions, and simmer for two minutes.
• Serve the stew directly from the pan or in bowls with boiled rice.