Sukiyaki

Name: Sukiyaki
Cuisine: japanese
Ingredients: 300g thinly sliced beef (ribeye or sirloin); 200g firm tofu, cut into 2 cm cubes; 100g shirataki noodles, rinsed and drained; 150g napa cabbage, cut into 2‑inch pieces; 4 green onions, cut into 5 cm lengths; 100g shiitake mushrooms, stems removed; 100g enoki mushrooms, trimmed; 1 medium carrot, sliced diagonally; 60ml soy sauce; 60ml mirin; 30ml sake; 2 tbsp sugar; 1 tbsp vegetable oil

Bahan

300g thinly sliced beef (ribeye or sirloin)
200g firm tofu, cut into 2 cm cubes
100g shirataki noodles, rinsed and drained
150g napa cabbage, cut into 2‑inch pieces
4 green onions, cut into 5 cm lengths
100g shiitake mushrooms, stems removed
100g enoki mushrooms, trimmed
1 medium carrot, sliced diagonally
60ml soy sauce
60ml mirin
30ml sake
2 tbsp sugar
1 tbsp vegetable oil

Cara Membuat

11. Heat the sukiyaki pot over medium heat, add vegetable oil, and lightly sear the beef slices until just browned.
22. Remove the beef and set aside; pour in the sake, mirin, soy sauce, and sugar, stirring to dissolve.
33. Return the beef to the pot, then arrange tofu, cabbage, carrot, shiitake, enoki, green onions, and shirataki around the meat.
44. Cover and simmer for 3–4 minutes, allowing the vegetables to soften and absorb the broth.
55. Adjust seasoning if needed, adding a splash of soy sauce or sugar to taste.
66. Serve hot, letting each diner dip cooked pieces into raw beaten egg (optional) before eating.
77. Continue cooking and adding ingredients until finished, keeping the broth simmering throughout.

Sumber: llm-generated