After eating Beef Sukiyaki from a neighbor's party the night before, Nanay wanted a recreation of the dish but presented better. Armed with a googled recipe, I was off searching for the ingredients especially a bunch of enoki mushrooms which I really wanted to be there for an added special touch.
Luckily, the first vegetable vendor I saw had a bunch of them but they really looked wilted from the heat but after doing an exhaustive search for another hour I have to resign myself to this bunch. Found some fresh tofu too from another stall as well as leeks. Nanay bought the thinly sliced beef, Chinese cabbage, carrots and shitake mushrooms from another market. The rest of the ingredients, I had them already at home.
We've never had a table top hot plate at home so I used our 15 yr old Salad Master skillet (I tell you, this skillet is built to last!) to cook this on the table. I mixed the soup ingredients, washed and prepared all the other ingredients then with a bit of oil, stir fried some of the beef until browned before adding broth into the skillet. To make it look better, I arranged these inside the skillet and waited for it to boil before serving. Since everything cooked so fast, the shitake were a little bit tough. Lesson learned: if using reconstituted shitake, boil it first until tender before adding all the other ingredients.
Beef Sukiyaki (Good for about 8)
2 Tbsp of vegetable oil
250 g of beef sirloin, sliced against the grain as thinly as possible
a handful of reconstituted sliced shitake mushrooms, squeeze out the water
2 stems of leeks
250 g squid balls
1 small carrot
1 large firm tofu, sliced
3 bunches of enoki mushrooms
about 200 g of green bean thread noodles
Sukiyaki Broth
6 cups of water
2/3 c of sugar
1 c of Kikkoman light soysauce (if using usual soysauce, lessen it)
1/2 c of mirin
1. Mix all the ingredients for the Sukiyaki Broth. Set aside.
2. Pour the vegetable oil in the skillet. Set it on high. Add the sirloin and brown both sides.
3 . Add the broth into the skillet. Add the shitake mushrooms and let it boil.
4. Add the rest of the ingredients. When the green bean thread noodles has turned transparent and soft, turn down the heat and enjoy!
2 stems of leeks
250 g squid balls
1 small carrot
1 large firm tofu, sliced
3 bunches of enoki mushrooms
about 200 g of green bean thread noodles
Sukiyaki Broth
6 cups of water
2/3 c of sugar
1 c of Kikkoman light soysauce (if using usual soysauce, lessen it)
1/2 c of mirin
1. Mix all the ingredients for the Sukiyaki Broth. Set aside.
2. Pour the vegetable oil in the skillet. Set it on high. Add the sirloin and brown both sides.
3 . Add the broth into the skillet. Add the shitake mushrooms and let it boil.
4. Add the rest of the ingredients. When the green bean thread noodles has turned transparent and soft, turn down the heat and enjoy!
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