You can transform the classic Japanese soup into a noodle dish!
Beef Sukiyaki Sotanghon
You can transform the classic Japanese soup into a noodle dish!
Ingredients
Beef Sukiyaki Sotanghon
- 1/2 Cup mirin (japanese sweet rice wine)
- 1/2 Cup Japanese soy sauce
- 1/2 Cup dashi stock (1 1/2 teaspoons dashi powder dissolved in 1/2 cup water)
- 1/2 tablespoon sesame oil
- 1/2 tablespoon sesame seeds toasted
- 2 teaspoons sugar
- 2 cloves Garlic sliced thinly
- 2 tablespoons vegetable oil
- 100 Grams Beef (use sirloin or rib-eye), sukiyaki-cut
- 1/3 Cup tofu (tokwa) sliced
- 100 Grams Baguio pechay cut into 1-inch pieces
- 1 Small carrot sliced into thin rounds
- 1/4 Cup white onion thinly sliced
- 1/8 Cup green onion cut into 2-inch pieces
- 250 Grams Sotanghon Noodles (Chinese Vermicelli) soaked in water until soft and drained
Instructions
- Make the sukiyaki sauce: Combine mirin, Japanese soy sauce, dashi stock, sesame oil, toasted sesame seeds, sugar, garlic in a bowl; set aside.
- Heat in a medium wok. Add beef, stir fry for about 2 minutes. Add tofu and cook for a few seconds
- Add cabbage, carrot, onion, and green onion. Cook for about 2 to 3 minutes or until vegetables are tender.
- Add noodles and sukiyaki sauce. Toss to combine.
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