Sukiyaki

(tap measurement to shuffle between units)

Directions

(tap to cross out each step and ingredient as you go)

• Step 1
  Rinse and cut all of the ingredients.
  • 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, heat mirin, sake, and sugar on medium heat until the sugar is dissolved and the alcohol is evaporated. Once dissolved, add soy sauce.
  • 1/2 cup mirin (120 g)
  • 1/2 cup sake (120 g)
  • 3 tbsp sugar (38 g)
  • 1/2 cup soy sauce (120 g)
• Step 3
  In a hot pot or cast iron pan, heat beef fat on medium high heat and char the white portion of green onion.
  • 1 piece beef fat (50 g)
  • 1 stalk green onion, chopped (30 g)
• Step 4
  Once charred, add the rest of the ingredients.
• Step 5
  Pour the sauce over and simmer until all of the ingredients are cooked through.

Per serving