Sukiyaki

Name: Sukiyaki
Prep time: 10 min
Cook time: 55 min
Total time: 55 min
Yield: 4 portions
Ingredients: 1200 g water; 4 kampung eggs; 500 g water; 30 g dried kelp; 30 g bonito flakes; 100 g Japanese soy sauce (shoyu); 100 g mirin; 100 g Japanese rice wine (sake); 30 - 40 g sugar; 200 g long chinese cabbage; 300 g silken tofu; 5 fresh shiitake mushrooms; ½ sprig leek; 60 g carrot; 60 g yellow onions; 300 g beef slices; 200 g udon

4.7 9 évaluations

Préparation 10min

Total 55min

4 portions

Ingrédients

Eggs for dipping

water
1200 g
kampung eggs
4

Soup stock

water
500 g
dried kelp (kombu), rinsed
30 g
bonito flakes
30 g
Japanese soy sauce (shoyu)
100 g
mirin
100 g
Japanese rice wine (sake)
100 g
sugar
30 - 40 g

To assemble

long chinese cabbage cut in pieces (4 cm)
200 g
silken tofu (1 box), cut in slices (1 cm)
300 g
fresh shiitake mushrooms scored (see tips)
5
leek diagonally sliced
½ sprig
carrot cut in slices
60 g
yellow onions cut in halves, thinly sliced
60 g
beef slices (ribeye or beef chuck)
300 g
300 g pork slices, (shoulder loin or belly)
udon rinsed
200 g