Beef Sukiyaki



Makes 4 servings


      • 1/lb thinly sliced beef
      • 1/2 package of cellophane noodles (3 bundles in the pink bag – soak them in warm water)
      • 6 shiitake mushrooms, stems removed (keep the water you soak it in )
      • 1  package enoki mushroom, trimmed
      • 1/2 cup of sliced onion
      • Scallions- long, thin slices  (1/3 of a bunch?? or to taste)
      • 1/2 Chinese cabbage, washed and cut into 2 inch wide pieces  ( or any other greens, sometime I usually throw whatever I have – watercress, spinach, you get my drift)
      • Block of firm tofu ( I typically use the smaller containers, you may want to just use half if it’s aloha tofu)

For sukiyaki broth:

      • 2/3 cup soy sauce
      • 3 Tbsp sake
      • 1/4 cup sugar
      •  3/4 cup water
      • 3/4 cup of the water you soaked the shitake mushrooms + extra 1/4 cup in case you want the broth less potent
      • 1 tbsp of fresh grated ginger ( I like mine very gingery so I load it up!!)

Slightly brown the meat and throw in the sliced onions. Put the broth in the pot, add the tofu, bring to a simmer.  I give it a taste to see if I need to add any of the components of the broth at this point. Sometimes I like it sweeter and other times I like it very bland. I throw in the shitake mushrooms and the vegetables especially if it’s Chinese cabbage and needs some time to break down.  I let all the ingredients come together. Surprisingly you don’t have to simmer this for a long time. Then I add the noodle and enoki mushroom. Remember to trim the mushrooms and break them apart some.

Then let the sukiyaki simmer a couple more minutes, throw in the scallions and taaaadaaaa, sukiyaki goodness.. full belly comfort (especially during this cold weather we’ve been having)!




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