About this recipe:Japanese-style fondue includes thin strips of lean steak, baby vegetables and udon noodles, all cooked at the table in simmering stock. Enjoy with Japanese dips and pickles for a fun, one-pot meal.
400g lean rump or sirloin steak, thinly sliced
100g baby leeks, trimmed
100g baby carrots, scrubbed
100g shiitake mushrooms
125g baby pak choi, trimmed
250g udon or soup noodles
2 tsp toasted sesame oil
500ml beef stock
1 tsp soy sauce
1 tsp freshly grated root ginger
wasabi (Japanese horseradish)
pickled ginger or sushi ginger
Prep:20min › Cook:1min › Ready in:21min
Wrap the steak in cling film and chill in the freezer for about 20 minutes until firm but not solid. This makes it easier to slice thinly.
Meanwhile cut the leeks into short pieces. Cut the carrots lengthways into thin strips. Wipe the mushrooms with damp kitchen paper, then halve each one. Cut each pak choi into quarters lengthways. Arrange all the vegetables on a large serving platter.
Cook the noodles in boiling water for about 2 minutes, or according to the pack instructions, until tender. Drain in a colander and rinse briefly under cold running water, then drain again. Put into a serving bowl, sprinkle with the sesame oil and toss gently.
With a very sharp, large knife, cut the slices of beef into thin strips about 1cm wide. Arrange on a serving platter.
Heat the stock with the soy sauce and grated ginger in a fondue pot. Set the pot over a fondue burner in the centre of the table, surrounded with the platters of vegetables and steak and bowl of noodles. Put the wasabi, soy sauce, pickled ginger and pickled vegetables in separate, small side dishes.
To serve, let each person dip pieces of meat and vegetables into the simmering stock, using fondue forks, swishing the food around briefly until lightly cooked. Eat with the wasabi (mix a tiny amount with soy sauce to make a ‘hot’ dip), ginger and pickles to taste.
When all the meat and vegetables have been cooked, add the noodles to the stock, then divide among serving bowls. Season to taste with any remaining sauces and pickles and enjoy as a soup.