Sukiyaki – a detailed recipe for cooking. Share with friends: 
Time: 30 minutes 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:
- 450 gr thinly sliced beef
- 110 gr. yam noodles (shirataki)
- 1 tbsp. chopped shiitake mushrooms (previously soak and rinse)
- 1 sliced 2.5 cm. Piece of tofu
- 1/2 tbsp. soy sauce
- 2 tbsp. l Sahara
- 1 tbsp. soup broth
- 1/4 Art. Mirin sauce (rice light wine)
- 1/4 Art. Sahara
- 2 onion slices sliced into thin rings medium size
- 1 tbsp. sliced bamboo shoots
- 2 sliced celery stalks
- 1 bunch of sliced 2.5 cm. Stalks of green onions
- 2 sliced leaves of Chinese cabbage
- 2 tbsp. l oils
Recipes with similar ingredients: beef, soy sauce, mirin (rice wine), onions, celery, shiitake mushrooms, cabbage Chinese (Napa), green onion, tofu
Recipe preparation:
- In a bowl, mix soy sauce, sugar, broth and mirin. Lay out meat and vegetables on a large dish. Preheat the electric pan to 190 ° C. Pour oil into a pan and heat it. Saute the meat in oil, slowly adding sugar. When the meat is well browned, slide it into the corner of the pan.
- Put vegetables, each separately. Add the sauce and cover pan cover. Bring to a boil and cook for 2 minutes. Take off cover and flip all the ingredients. Cook another 2 minutes. Serve in small plates.
