This is a dish I make pretty often at home using Adam Liaw’s recipe. I usually go for the thinly sliced frozen beef you find at Asian grocers for hot pot or shabu shabu, I try to keep a pack in the freezer for those nights when I can’t be bothered cooking.

For this version, I followed Millie’s recipe to stay true to the project and thinly sliced scotch fillet instead of frozen hot pot beef. It still turned out so good, and I’d happily make it this way again if I didn’t have hot pot beef on hand.

The sauce speaks for itself, comforting, savoury, and full of umami. And the fried egg on top? Perfect. Let’s be honest, who has the time to prep an onsen egg after work?

First Hiccup

I was well chuffed with my shots of this second dish when I realised I wanted to change the background for each set, not just use my kitchen bench. So we had to insert a background and line the camera up again to remain consistent. I’ve since put a note on my tray to remember to change background and chopsticks!

Chapter: Family Favourites
Page: 80
Ingredient Total: 10
Make it again? Yes

– Who doesn’t love a one pot meal? Apart from the rice, which I cooked in a rice cooker, this was a one pot winner.
– Packs well for lunch the next day, and even tastes good eaten at room temperature.