INGREDIENTS
For the sukiyaki sauce
1/2 cup mirin
1/2 cup Japanese soy sauce
1/2 cup dashi stock (1 1/2 teaspoons dashi powder dissolved in 1/2 cup water)
1/2 tablespoon sesame oil
1/2 tablespoon toasted white sesame seeds
2 teaspoons sugar
2 cloves garlic, sliced thinly
2 tablespoons vegetable oil
100 grams beef sirloin or rib eye, sukiyaki-cut
1/3 cup sliced firm tofu
100 grams Chinese cabbage (Baguio pechay), cut into 1-inch pieces
1 small carrot, sliced into thin rounds
1/4 cup thinly sliced white onions
1/8 cup green onions, cut into 2-inch pieces
250 grams vermicelli noodles (sotanghon), soaked in water until soft and drained
DIRECTIONS
- Make the sukiyaki sauce: Combine all the ingredients on a bowl; set aside.
- Heat in a medium wok. Add beef, stir fry for about 2 minutes. Add tofu and cook for a few seconds.
- Add cabbage, carrot, onion, and green onion. Cook for about 2 to 3 minutes or until vegetables are tender.
- Add noodles and sukiyaki sauce. Toss to combine.
Source : Yummy
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