SUKIYAKI

Hot Pot, Steamboat, Shabu-shabu, Sukiyaki are some of the dishes eaten while slowly cooking the ingredients in a broth/sauce. The common denominators of these dishes are, soup/broth, vegetables, meat/seafood. However you like to serve it -- with rice or noodles  or accompanied with dipping sauces... one thing is for sure its delectable, deee---licious and hot!

Kids developed the liking to soupy dishes and hot pot is one of them. Among the popular hot pots, Japanese steamboat stands out. With our global situation where all of us are on "stay at home", our cravings for dine outs are getting stronger and our only solution is replicate it!

Today's lunch request is "SUKIYAKI".  I replied what? How am i going to do that? Super delicious broth is very difficult to prepare not to mention it's very tedious. BUT, not for Sukiyaki.  This Nabemono dish is easy to prepare as long as you have the ingredients available. So here it is---

SUKIYAKI 
Ingredients good for 2 servings for 4 people.

3 small chines cabbage
60 g glass noodles
2 medium carrots
1 tube egg tofu
1 pack Enoki Mushroom
Spring Onions or Negi
1 pack Beef Sukiyaki
Sesame Oil for drizzling before serving


Clean and Slice the vegetables.
Soak Glass noodle in water to soften.
Set aside.



                                                                           Sukiyaki Sauce:

1 c Mirin
1/2 c Lee Kum Kee Superior Light Soy Sauce
1 Tablespoon Sugar
3 c water (you can use 1 c sake instead if you prefer)
Bring to a rolling boil and set aside.















Now, brown the beef in a pot with a bit of oil. The same pot that you will use for the steamboat, or the hot pot cooker.  

Then remove and set aside the beef.  Using the same pot, pour a bit of stock/ broth and stir to loosen the sticking beef if any.











Then arrange your ingredients and pour the remaining stock into the pot just enough to cover the ingredients halfway of the pot. Bring to boil, then drizzle some sesame oil before eating ;-)

First bowl drizzled with Sesame Oil before serving

Second Bowl

Serve with steaming Japanese Rice topped with black Sesame Seeds