We have all enjoyed traditional Sukiyaki, both at our local Japanese restaurant and home, but tonight I decided to put a twist on the meal by adding pumpkin. There is a traditional Japanese dish called Kabocha no Fukumeni that has pumpkin simmered in soy that has always looked appealing so I decided to combine the two and make Sort of Sukiyaki. The meal was a great success, my little girls ate it with gusto and I’m sure I’ll be forgiven for the little white lie I told when I said that tofu is a kind of sausage!
¾ cup soy sauce
½ cup mirin
½ cup sake
¼ cup sugar
500ml beef stock
1 medium red onion, thinly sliced
300 g chopped pumpkin
2 carrots, grated and chopped
250g tofu, chopped into cubes
300g scotch fillet, very thinly sliced
3 heads of bok choy
Heat a wok over a medium heat and add the soy sauce, mirin, sake, sugar and beef stock. Heat the mixture until the sugar dissolves.
Add the onion, pumpkin, carrot and tofu and simmer for approx. 15 -20 minutes until the vegetables are tender. Add the scotch fillet and bok choy and simmer for a further 5 minutes.
Serve with rice.
