Culinary Art Kitchen 2023.January
Ingredients
| Beef (for sukiyaki) |
200g |
| Grilled tofu |
120g ... Cut into bite-sized pieces |
| King oyster mushrooms & enoki mushrooms |
100g ... Slice king oyster mushrooms into 6-7mm pieces and cut enoki mushrooms into 7-8cm lengths |
| Leek |
1 stalk ... Cut into thick diagonal slices |
| Shungiku (edible chrysanthemum) |
As needed ... Crush the stems slightly with the back of a knife |
Miso Sauce
| Red miso |
60g |
| Sugar |
25g |
| Soy sauce |
1 tablespoon |
| Sake |
100ml |
Garnish
| Egg |
As needed ... Onsen egg (soft-boiled) can also be used |
Instructions
- Miso Sauce: Combine red miso, sugar, soy sauce, and sake in a small pot. Heat until smooth.
- Heat a pot and spread beef fat. Lay the beef slices flat in the pot and sear until browned on one side, then flip to sear the other side.
- Move the beef to one side of the pot and add the grilled tofu, mushrooms, and leeks. Pour the Miso Sauce over and simmer for 2-3 minutes, coating the beef with the sauce. Add the shungiku at the end and simmer briefly.
- Serve portions into individual bowls and enjoy with raw egg or onsen egg as a dipping sauce.