Sukiyaki

October 2, 2012

Sukiyaki

Ingredients:   250 gms Beef Sukiyaki cut, sliced into strips
                2 tbsps Butter orMargarine
                50 gms Sotanghon (soak in water)
                6 cups Water
                2 pcs Beef bouillon cube
                2 tbsp Mirin
                ¼ cup Kikkoman soy sauce
                ½ tsp Salt
                ¼ tsp Ground black pepper
                1 medium Carrot, sliced into thin rounds
                2 pcs Soft Japanese tofu, cut into round disks.
                4 leaves Bokchoy, cut into 1 ½ inch lengths
                1 bunch Onion leeks, cut into 3 inch lengths
                4 eggs

Procedure:   1.    Pan fry beef in margarine over high heat until medium rare.
                 2.   Remove from heat and set aside. 
                 3.   In a saucepot, boil 6 cups of water. Add beef bouillon cubes, mirin, 
                       soy sauce, salt and pepper. Let simmer for 5 minutes.

                 4.   Add drained sotanghon, carrots, tofu and pechay. 

                 5.   Add pan-fried beef and spring onions. 

                 6.   Serve in in a bowl. Break 2 or 4 eggs directly into the serving bowl.