INGREDIENTS:
Broth ingredients:
- 2 cups of water
- 3/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 1/4 cup sugar
- Thinly sliced, well marbled beef
- Napa cabbage, chopped
- Onions, sliced
- Green onions, cut on the bias
- Fresh shiitake mushrooms, stems removed, left whole or halved
- Enoki mushrooms, bottoms removed and cleaned
- Bean sprouts
- Firm tofu, sliced
- Udon noodles or soba noodles
- Beaten egg for dipping (optional)
- Heat the skillet over high heat.
- Lay the beef slices down in a single layer and brown one side, then the other.
- When they're done, push the cooked beef to one side then lay more slices down.
- Once all the beef has been browned, add the broth to the pan and bring to simmer.
- Add the remaining ingredients by grouping them into neat sections.
- I had some leftover (albeit dinged) hard boiled eggs so they went in as well.
- Top with the sliced green onions.
- Cover with a lid and simmer on medium heat for about 5 to 10 minutes
- or until all the vegetables are tender.
- Serve with rice or more noodles.
Source:The Red Gingham
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