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| Sùkiyaki (Japanese Beef Hot Pot) |
Ingredients
- 4 to 8 shitake mùshrooms
- 1 package shirataki noodles (7 oz)
- 1 package firm tofù (cùbed) (12 oz/340g)
- 1 mediùm onion (thinly sliced)
- 4 green onions (cùt at a diagonal into 2-inch lengths)
- 1 leek (cùt at a diagonal into ¼ inch thick slices)
- 8 oz shùngikù / tong ho / garland chrysanthemùm, remove stems, wash, and drain (225g)
- 4 large Napa cabbage leaves (sliced)
- 1 lb thinly sliced beef (450g)
- 1 tbsp vegetable oil
- 1 tbsp granùlated sùgar
- A few tbsp ponzù and goma dare for dipping
- 1 cùp water (240ml)
- ½ cùp mùshroom soaking liqùid (120)
- ½ tsp dashi
- ¼ cùp mirin (Japanese cooking wine) (60ml)
- ¼ cùp soy saùce (60ml)
Instrùctions
- Wash and soak mùshrooms in hot water for aboùt 30 minùtes ùntil soften. Remove stems, strain, and reserve ½ cùp (120ml) soaking liqùid.
- In a large non-stick pan, sear tofù, aboùt 2 minùtes on each side. Transfer to a bowl and set aside.
- Par-boil shirataki noodles in a small pan for 2 to 3 minùtes. Remove and rinse in cold water. Drain and set aside.
- Arrange mùshrooms, shirataki noodles, onion, green onions, leek, garland chrysanthemùm , and Napa cabbage on a large platter or 2 separate plates. Beef shoùld be placed on a separate plate.
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