Sukiyaki
Votes: 4
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Sukiyaki - detailed cooking recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g thinly sliced beef
- 110 g yam noodles (shirataki)
- 1 cup sliced shiitake mushrooms (pre-soaked and rinsed)
- 1 piece of tofu, cut into 2.5 cm pieces
- 1/2 cup soy sauce
- 2 tablespoons of sugar
- 1 tbsp. broth for soup
- 1/4 cup mirin sauce (rice wine)
- 1/4 cup sugar
- 2 medium-sized onions, thinly sliced into half rings
- 1 cup sliced bamboo shoots
- 2 celery stalks, sliced
- 1 bunch green onions, cut into 2.5 cm pieces
- 2 sliced Chinese cabbage leaves
- 2 tablespoons of oil
We recommend
Recipes with similar ingredients: beef, soy sauce, mirin (rice wine), onions, celery, shiitake mushrooms, Chinese cabbage (Napa), green onions, tofu
Cooking the dish according to the recipe:
- In a bowl, combine the soy sauce, sugar, broth, and mirin. Place the meat and vegetables on a large platter. Preheat an electric frying pan to 190°C.
Pour oil into a frying pan and heat it. Fry the meat in the oil, slowly adding sugar. When the meat is well browned, move it to a corner of the pan. - Add the vegetables, one at a time. Add the sauce and cover the pan with a lid. Bring to a boil and cook for 2 minutes. Remove the lid and turn all the ingredients over. Cook for another 2 minutes. Serve in small bowls.
Categories:
recipe / Dinner / Main courses / Meat / / Japanese cuisine / Bobby Flay
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