Japanese Beef Sukiyaki

Stir the dashi, soy sauce, mirin, sake and caster sugar together in a jug until the sugar dissolves.

Heat the oil in a wide shallow pan or casserole over a medium-high heat. Sear the sliced beef in two batches for 30–45 seconds a side, just until browned, then lift onto a plate.

Add the tofu, mushrooms and Chinese leaf to the pan and let them take on a little colour for 3–4 minutes without stirring too much.

Pour in the sukiyaki sauce, bring it to a gentle simmer, then add the pak choi, spring onions and shirataki noodles.

Return the beef and any resting juices to the pan. Simmer gently for 5–7 minutes, turning the ingredients in the broth, until the vegetables are tender and the beef is just cooked through.

Taste the broth and adjust with a splash more soy or mirin if needed. Serve straight from the pan with steamed rice and plenty of the sweet-savoury broth.