In Japan, sukiyaki are cooked for lunch and each takes ingredients from the pan during cooking. Therefore all ingredients are not put in a pan immediately, and impose little by little.
Recipe author – Masaharu Morimoto (Japan) – Chef, culinary writer, owner of several restaurants
Time: 25 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 340 gr thinly sliced beef saga wagi
- 1 piece of fat marbled vagyu beef
- 225 gr. diced 2.5 x 2.5 cm. thick tofu
- 2 tbsp. sliced 2.5 cm. Chinese cabbage
- 12 fresh shiitake mushrooms
- 1 bunch of enoki mushrooms
- 2 bunches of chrysanthemum leaves or watercress
- 1 pack washed and strained pit noodles (shirataki) or replace on funchose
- 1/2 tbsp. Mirin sauce (rice light wine)
- 1/2 tbsp. sake
- 1/3 Art. soy sauce
- 1/4 Art. Sahara
- 1 sliced 4 cm. Stalk of green onions
- 1 tbsp. broth dashi
Recipes with similar ingredients: beef, Chinese cabbage (Napa), shiitake mushrooms, watercress, rice noodles, mirin (rice wine), sake, soy sauce, green onions, tofu
Recipe preparation:
- Preheat a large ceramic pot. Put a piece of fat to grease her. When the fat melts, put the slices of beef wagyu and lightly fry them. Add mirin, sake, soy sauce and sugar. Add tofu, Chinese cabbage, shiitake mushrooms and green bow.
- Pour half the dashi. When the broth boils, add the mushrooms Enoki and chrysanthemum leaves. When the leaves become soft, the dish done.
