Sukiyaki Rice Bowl

For best results, refine the flavor of your broth before adding the rest of the ingredients to the pot. This beef recipe is a quick-cooking dish and you don’t want to accidentally overcook your veggies while tinkering with the broth.


Serves 4 to 5  Prep Time 15 minutes  Cooking Time 30 minutes

500 grams sukiyaki-cut beef
1 tablespoon cooking oil
1 large white onion, peeled, halved, and sliced thinly
2 liters water or light beef broth
1 cup Kikkoman soy sauce
1 cup brown sugar
1/4 cup mirin (sweet rice wine)
1 carrot, peeled and sliced diagonally
1/4 cup dried shiitake mushrooms, soaked and sliced
Chinese cabbage, washed and sliced into four parts
1 package firm tofu, drained and diced into 1-inch cubes
100 grams sotanghon noodles (Chinese vermicelli), soaked in water
white rice

1  Heat the oil in a deep saucepan and drop in the sliced onions. Sauté until cooked but not browned. Add the sukiyaki beef and cook quickly until barely cooked. Take pan off the heat and transfer the meat and onions to a plate.

2  In the same saucepan, add the beef broth, soy sauce, brown sugar, and mirin. Bring to a boil and drop in the mushrooms and carrots. Lower to a simmer and cook until the carrots are slightly tender.

3  Return the browned meat and onions to the pot, along with the cabbage, tofu, and soaked sotanghon, taking care not to mix the ingredients together. Simmer for an additional minute then remove from heat.

4  Portion out the meat, noodles, tofu, and vegetables on top of bowls of rice. Pour a large scoop of broth over the rice. Serve extra broth on the side.

Photography by Ocs Alvarez | Styling by Melanie Jimenez

• geejay Apr 28 2010 @ 01:30pm Report Abuse

     

  i usually made to my husband. favorite nya po
• geejay Apr 28 2010 @ 01:29pm Report Abuse

     

  i usually made to my husband. favorite nya po