Mushroom Sukiyaki Bowl with Sweet Soy Dashi, Pickled Carrot, Gai Lan & Rice

Destination: Japan. Sukiyaki is served in the 'nabemono' style - a one-pot dish, often cooked and served at the table, built on a sweet and salty soy broth with seared meat (or mushrooms) and vegetables. We're making a carrot pickle and rice here, so not quite nabemono; if you make this again you can use noodles and cook them in the broth.

Serves 2 · 25 mins + prep

In your box

• 1 ATLAS sweet soy & mirin sauce tub
• 1 Japanese rice sachet
• 1 kombu shiitake dashi sachet
• 1 white sesame seed sachet
• 1 gai lan bunch
• 2 large field mushrooms
• 1 brown onion
• 1 ginger piece
• 1 carrot
• 1 spring onion bunch*

*Spring onion may be split across other dishes - please read each recipe carefully.

From your pantry

Cooking oil, sugar, vinegar

Method

1. Make the carrot pickle. Always read the recipe in full before you begin. Peel and cut the carrot into matchsticks. In a saucepan, add one part sugar, one part vinegar and one part water, enough to cover the carrot. Bring to a boil, then immediately remove from the heat. Add the carrot and set aside to pickle for at least 10 minutes while you prepare everything else.

2. Prepare the other ingredients. Wash the vegetables. Bring a saucepan of water to the boil. Finely slice the onion, mushrooms and 1 spring onion per 2 people. Place the spring onion in a bowl of cold water. Peel and mince the ginger. Dissolve the kombu shiitake dashi in 250ml of hot water per sachet.

3. Cook the rice & the gai lan. Wash the rice in cold water until the water runs clear. Add the rice to the boiling water and cook for 8 minutes or until cooked through, stirring often so it doesn't stick. Once cooked, strain through a sieve, return to the saucepan, set aside and cover to keep warm. When the rice has 1-2 minutes left, place a steamer above the pot and steam the gai lan until tender and vibrant.

4. Cook the onion. Meanwhile, heat a splash of oil in a frying pan over medium heat. Add the onion and cook for 2 minutes, stirring often, until it starts to soften. Increase the heat to high and cook for another 2 minutes, stirring often, until some of the onion has browned.

5. Add the mushroom & sauce. Add the mushrooms and ginger to taste and cook for 2 minutes or until the mushrooms start to brown. Add 1 tablespoon per person of the sweet soy and mirin sauce and about half of the dashi liquid. Bring to a boil, then reduce and simmer for 4 minutes, stirring often. Taste and add more dashi or sauce if you like - the sauce should be thick but soupy.

To serve

Divide the rice between serving bowls. Top with the mushroom sukiyaki, pickled carrot, spring onion and sesame seeds. Serve with the gai lan.

Chef's tips

• You can blanch the gai lan instead of steaming it if you prefer.
• The sauce contains soy sauce, which is salty. Taste it before adding, then add as much or as little as you like.

Allergens: onion, wheat, gluten, soy, sesame.

Our recipes are tested for 2 people. You may need to adjust cooking times if cooking for more or fewer.

This dish is in our Japan Cuisine Box, delivered 19th-21st September - order by Tuesday midnight →