Beef Sukiyaki Recipe

Beef Sukiyaki


1/4 kilo beef round, sliced paper thin , then cut into 2" square

1 tablespoon soy sauce
1 tablespoon sugar
1/8 teaspoon AJI-NO-MOTO® Umami Seasoning

1/4 cup butter
2 pieces blanched and quartered tokwa
1/3 cup dried mushrooms, soaked in water for 10 minutes, cut in half

Soup :
1 1/2 cups sugar
1 1/2 cups soy sauce
3 cups water

2 cups water for blanching
1 cup carrot sliced in thin rounds
1 cup quartered onions
1 cup onion leeks, cut 1" long
5 pieces pechay leaves, cut into serving pieces

1 cup soaked and drained sotanghon, cut as desired

Cooking Procedure:

1. In a bowl, mix together soy sauce, sugar, and AJI-NO-MOTO® Umami Seasoning. Add beef slices and marinate for at least 4 hours. Set aside.
2. In a pan, melt butter, add beef including the marinade. Stir fry until almost cooked but not dry. Add quartered tokwa and dried mushrooms. Stir fry for another minute and set aside.
3. In another casserole, mix together sugar, soy sauce and water. Let boil. Lower the heat and simmer for another minute. Set aside.
4. Meanwhile, boil water in a separate casserole. Dip sifter on it and blanched each kind of vegetables one at a time.(Note: Veggies should not be mixed together).
5. Divide vegetables and sotanghon on 4 separate bowls.
6. Pour equal amount of soup on each containers. Serve hot.

1 comment:

Hillary Miller said...

Well done on your Beef Sukiyaki
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