Sukiyaki

Japanese Sukiyaki

Ingredients:

150 ml sake
50 ml of soy sauce
2 tbsp sugar
A dash of Dashi (Instant bonito fish stock)
Shaved Beef (Thinly sliced beef)
Onion (sliced)
Scallion
Firm Tofu
Konnyaku (thin yam noodle)
Choice of Mushrooms: (Shitake, Enoki, Baby Bella, or Cremini)
Choice of Vegetables: (Cabbage, Shungiku (Chrysanthemum), or various leafy greens such as Bok Choy)

In a low heat pan combine sake, dashi, soy sauce, and sugar until sugar is dissolved and mixed thoroughly to create the sukiyaki sauce.

Boil konnyaku to remove any residual odor and bitterness. Boil for approximately 5 minutes.

Add oil to a hot pan and place beef. Be sure to not place the konnyaku directly next to the beef in the pan as it can make the beef tougher. Add a bit of the sukiyaki sauce from previous step into the pan. Add onion, scallions, mushrooms, tofu and vegetables to the pan in the order of whichever takes longest to cook. Be sure to slice the ingredients to bite size pieces. Pour the remainder of the sukiyaki sauce and cover for 5 minutes under medium heat.

Removed cooked beef and place in a plate to avoid overcooking. Cook the remainder of the ingredients until all the vegetables are cooked through and serve. Add a boiled add to the pot for some extra flavor.

Any leftover sukiyaki sauce and ingredients can be used to cook a simple yaki udon!