Sukiyaki
Submited by: Dale Glover
14 Ingredients
1-1/5 c Dashi stock 3/4 c soy sauce 3/4 c mirin 1/8 c white sugar 8 oz skirataki noodles 1 lb beef top sirloin, thinly sliced 1 onion, thinly sliced 2 celery stalks, sliced 2 carrots, thinly sliced 4 oz Fresh shitake mushrooms 3 TBSP Canola oil 5 green onions, cut in 2-in pieces 16 oz firm tofu, cubed
Shop Ingredients
Cooking Instructions
1. Make dashi stock according to instructions.
2. Combine dashi stock, soy sauce, mirin and white sugar in medium bowl and stir until sugar is fully dissolved. Set aside.
3. Cook shiratake noodles according to instructions. Set aside.
4. Add 1 tbsp canola oil to a large pan. Cook beef for 2 to 3 minutes until no longer pink. Remove from pan and set aside.
5. Using the same pan, add two tablespoons of canola oil along with the onions, celery, carrots and shiitake. mushrooms. Cook and stir about 4 minutes on medium-high heat.
6. Add dashi mixture, noodles, beef, green onions and tofu. Cook and stir on medium heat allowing ingredients to summer until mixed thoroughly.
7. Serve in bowls with rice on the side. Although any rice can be used, this dish works better with Japanese sticky rice.