『Sukiyaki Nabe Udon | Japanese Sukiyaki Udon』
Hi everyone, I'm MASA
ah.. This time I would like to share a traditional Japanese dish to you all
it's called ~ Sukiyaki
in Mandarin it's called " Shou Xi Shao "
This time I'm going to introduce these dish are slightly more broth
and add in the Udon noodle, it gives a full of food
OK ~ Alright ! Let's do it !
* onion - 1/8 piece ( finely sliced )
* spring onion - 1 stalk ( diagonally cut )
Golden needle mushroom
Usually packed in a plastic bag
there will be a lot of fragment part drop off when open up the package
this is an optional to let you refer it
Start looking at the root part & discard the root
make sure you cut it in right direction
OK cut it together with a plastic bag
# It does not get dirty on your cutting board if is cut it together with a plastic bag ~ ! ^o^)/
* Konnyaku noodle - 80gm ( place into boiling water & remove the smell for 1~2 minutes )
* rinse in water, remove the smell
* cut into bite size pieces
* firm tofu - 100gm ( cut into smaller pieces )
Tofu have to be slightly get charred
you can use this type of cooking torch gun
until the surface slightly charred
It's alright you can use frying pan instead of cooking torch gun
pan fry the surface until slightly charred
which can enjoy the aromatic of tofu flavor
* pan fry until golden brown over medium-high heat / # Does not have to add in oil if is use non-stick pan
Alright ! If you're not used to eat beef
can change it to pork belly or Boston butt
ah.. either chicken meat also can
you can choose any kind of sliced meat you prefer to
* sliced beef - 120gm ( cut into bite size pieces )
* Asian green seed (Shungiku) - 1~2 springs ( tear off the leafs part )
# Can substitute any kind of vegetables you prefer it ~ !
* Sanuki Udon (frozen) - 1 bag / # This noodle is cooked, can put it into broth directly
# Can substitute with any kind of noodle you like, remember have to be fully cooked first before add into broth !
~ Prepare Broth ~
* water - 300cc or Dashi
* Sake - 3 tablespoons / # Can adjust for the seasonings.
* Mirin - 2 tablespoons
* sugar - 1 tablespoon / # Can adjust the seasonings while heating ~ ! / * salt - some
Just now I've added... water
I don't have prepare Dashi for this time
I'm going to add this Bonito flakes
* Bonito flakes ( regular type ) - some
For the original recipe is used Bonito flakes & kelp to make Dashi
If you don't have time to prepare Dashi
can add some Bonito flakes into the Sukiyaki sauce
crumble by hand
* emergency version of broth is done !
* medium-high heat
* fill in some oil
* disperse the oil evenly
* add onions & white portion of spring onions
* stir fry until soft
* add Shirataki noodles (stir fry until steamed off excess water)
* pour in the Sukiyaki sauce
* add golden needle mushrooms
* broiled tofu
* add sliced beef ~ ! / # Don’t worry about the meat over cooking, let it absorb the flavor !
* add Chrysanthemum Coronarium / # Does not have to be put in too early, need to preserve the color of vegetables !
* add Udon noodles / # Noodle is cooked, does not have to be cook too long
* adjust the taste if is necessary
OK ~ Almost done ~ !
I’ve seen the Udon noodles has absorbed a lot of broth
because the noodles are lightly colored already
Looks good ~ Can turn off the heat now
OK ~ Can start enjoying
Beef ~
Itadakimasu ~
Hmm !
This Udon noodles very tasty ! It goes well with the Sukiyaki sauce !
each noodles has absorbed full of flavor ! o(≧∇≦)o
It’s alright allow the meat to cook for a while because this is not a Shabu-Shabu
let those of the ingredients absorb the flavor
It’s a good idea to having more Shirataki noodles (fiber) & less of noodles (carbohydrate)
Method of making these are very simple
well, let’s give a try ~ ! Thank you !
Oh ya ~ Just now I forgot to mentioned to you all
ah.. you can sprinkle with Shichimi powder while serving
which could have an extra flavor & enjoy slightly spicy flavor
so season with Shichimi powder if you have it ~