Sukiyaki
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Ingredients and seasonings quantity
| Volume | Measuring spoon | Ingredients |
|---|
Procedure
| 1 | Soak fu in lukewarm water for 10 minutes to soften. Lightly squeeze out the water. |
| 2 | Cut Chinese cabbage into large pieces. Cut green onion into diagonal slices. Cut off the stem of shimeji mushroom.Cut tofu into bite-size pieces. Cut konjac noodles into 3 cm, boil in boiling water for 3 minutes. |
| 3 | Put dashi in a pot and heat. Bring to a boil and add sugar, sweet sake, and soy sauce. |
| 4 | Add Chinese cabbage, shimeji mushroom, konjac noodles and green onion. Cover and simmer over low heat for 5 minutes. |
| 5 | Leave the center open and add tofu and fu. Cover again and cook over low heat for another 5 minutes. |
| 6 | Bring the ingredients to the edge. Then add beef and loosen them. Cover and cook until cooked through. |
| 7 | Memo The amount of dashi that evaporates depends on the size of the pot and other factors, so adjust accordingly.The trick is to cook the beef quickly, as it becomes tough when overcooked. |
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