Beef Sukiyaki

whiteonricecouple.com

Cabfish

Very cool

subheading: FOR SUKIYAKI BROTH:

2 cups ( 480 ml) Dashi , or water

⅓ cup ( 80 ml) Soy Sauce , (if using water instead of dashi, add a bit more soy sauce and adjust to taste)

2 to 4 Tablespoons ( 30 to 60 ml) Sake , optional

2 Tablespoons ( 25 g) Sugar , or to taste

subheading: SUKIYAKI INGREDIENTS:

1 Tablespoon ( 15 ml) Vegetable Oil , or beef fat trimmings

12 oz. ( 340 g) Beef Tri Tip, Strip Loin, or Rib Eye , sliced ⅛″ thick *see note 1 below

½ cup ( 120 ml) quartered Shallots, sliced sweet onions, or pearl onions

8 Napa Cabbage leaves , sliced *see note 2 below

4 Green Onions or 1 Negi (Japanese Leek) , sliced on angle in 2" pieces

12 ounces ( 340 g) fresh Mushrooms , one or more of Shiitake, Enoki, Brown Mushrooms, Oyster, etc…)

6 ounces ( 170 g) (about ½ package) Broiled Tofu , cut into ½″ sticks

7 ounces ( 198 g) Ito Konnyaku noodles, shirataki, yam, or cellophane noodles , cooked if needed, drained & rinsed

2 cups ( 60 g) Shungiku (a type of chrysanthemum leaf), Spinach, or Arugula

subheading: SHIME - STUFF TO EAT WITH THE SUKIYAKI AND TO FINISH OFF THE BROTH:

cooked short grain rice

Directions at whiteonricecouple.com

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