INGREDIENTS
- Leeks
- Carrots
- Radish
- Tofu
- Onion
- Garlic
- Cabbage
- Glass noodles (soak in water 20 minutes before cooking)
- Sukiyaki-cut beef.
For the sauce:
Mix together half a cup each of soy sauce, sake and mirin, and about 2 tbsps. of sugar for three to four servings.
DIRECTIONS
- Traditionally, beef fat is heated in the hot pot until it turns into oil to coat the bottom of the pot. A tablespoonful of cooking oil does the trick for me. And, in lieu of a hot pot, a wok works well.
- So, hot oil into the wok. Add the onion and garlic, cook for a few seconds then add the carrot, radish and leeks. Cook for a minute then add the tofu. Pour in about a third of the sauce and cook until the sauce has been soaked up.
- Divide the vegetables and tofu among individual bowls.
- Back to the wok. Pour in another third of the sauce. When it simmers, add the noodles and cook for half a minute. Add the cabbage and cook just until wilted. Again, divide the noodles and cabbage, and whatever sauce there is, among the individual bowls.
- Finally, the beef. You have two options here. You can brown the beef first or you can add the beef to the simmering sauce. I prefer the second option because overcooking the beef scares me as it turns the meat into something quite tough and leathery. So, I pour the remaining third of the sauce into the wok, add the beef and cook just until the meat is no longer pink.
- The beef and remaining sauce go into the individual bowls, an egg is cracked into each bowl and the sukiyaki is ready to eat.
Source : Casa Veneracion
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