Sukiyaki

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• Step 1

  Rinse and cut all ingredients into bite-size pieces (green onion, carrot, onion, tofu, cabbage, mushrooms, sliced beef, udon, vermicelli).

  • 1 stalk green onion, chopped (30 g)
  • 1 medium carrot, sliced (100 g)
  • 1 medium onion, diced (100 g)
  • 1 block tofu, cubed (200 g)
  • 2 cup cabbage, shredded (150 g)
  • 2 cup mushrooms, sliced (100 g)
  • 1 package udon (200 g)
  • 2 bundle vermicelli (100 g)
• Step 2

  In a pot, combine mirin, sake and sugar over medium heat; cook until the alcohol evaporates and sugar dissolves, then add soy sauce and stir to make the sauce.

  • ½ cup mirin (120 g)
  • ½ cup sake (120 g)
  • 3 tbsp sugar (38 g)
  • ½ cup soy sauce (120 g)
• Step 3

  Heat beef fat (or a little neutral oil) in a wide pan or hot-pot over medium-high and char the white part of green onion until browned.

  • 1 piece beef fat (50 g)
  • 1 stalk green onion, chopped (30 g)
• Step 4

  Add the beef and sear briefly, then pour the sauce over and bring to a gentle simmer.
• Step 5

  Add the firmer vegetables (carrot, onion, cabbage, tofu, mushrooms) and simmer until they’re almost tender.

  • 1 medium carrot, sliced (100 g)
  • 1 medium onion, diced (100 g)
  • 2 cup cabbage, shredded (150 g)
  • 1 block tofu, cubed (200 g)
  • 2 cup mushrooms, sliced (100 g)
• Step 6

  Add udon and vermicelli noodles last, and simmer 1-2 minutes until heated through and all ingredients are cooked.

  • 1 package udon (200 g)
  • 2 bundle vermicelli (100 g)