Sukiyaki すき焼き WoL
Ingredients
For the sukiyaki sauce:
- 2 tbsp Sake
- ¼ cup Mirin
- 1 tbsp Brown sugar
- ¼ cup Light soy sauce
To prepare the sukiyaki:
- ½ block Firm tofu sliced into ½ inch thick slices
- 5 Rehydrated shiitake mushrooms
- 1 package Enoki mushrooms ends trimmed and rinsed
- 1 handful Napa cabbage cut into 2-inch pieces
- 1 handful Tong ho washed
- 2 Green onions white and green parts separated
- 1 small bundle Dried mung bean vermicelli noodles or shirataki noodles
- 1 tbsp Vegetable oil
- 350 g Thinly sliced fatty beef
- 2 cups Dashi mushroom soaking liquid, or chicken stock
- 2 servings Steamed rice
Instructions
- In a pot over a portable electric or gas cooktop (or just your regular stove) over medium heat, add 2 tablespoons sake, ¼ cup mirin, 1 tablespoon brown sugar, and ¼ cup soy sauce in a saucepan.
- Bring to a boil, turn off the heat, make sure all the sugar is dissolved, and transfer to a bowl.
- Prepare all your sukiyaki ingredients––the tofu slices, rehydrated shiitake mushrooms, enoki mushrooms, napa cabbage, tong ho, and scallions. Set aside on a plate. Soak the dried vermicelli noodles in water for 10 minutes.
- Heat 1 tablespoon vegetable oil in the pan. Fry the white parts of the scallions in the oil for 2 minutes. Chop the green parts of the scallions finely and set aside.
- In the pan with the scallions, add the sliced beef. Sear the beef for 10 seconds, and add a drizzle of your sukiyaki sauce. Fry the meat until it just begins to brown––it should still be a bit pink. Remove from the pot and set aside.
- Add the rest of your sukiyaki sauce and 2 cups stock. Bring to a boil.
- Add the tofu, mushrooms, napa cabbage, and tong ho to the pot in sections. Also drain the vermicelli noodles you soaked and add them to the pot.
- Cover the pot and bring to a boil. Simmer until the ingredients are cooked through, about 5-7 minutes.
- Remove the cover, add the beef back to the pot. Sprinkle with the chopped scallions, and enjoy with rice.
- DONE!