Sukiyaki Bowl
Ingredients: Thin Beef Slices, Long Green Onion (Naganegi), Fresh Shiitake Mushroom, Firm Tofu, Spring Onion Leaf · 10 min cook time · 650kcal · ~₩9,650
Ingredients
60g Thin Beef Slices, 50g Long Green Onion (Naganegi), 1개 Fresh Shiitake Mushroom, 40g Firm Tofu, 1개 Spring Onion Leaf, 1개 Egg, 150g Hot Steamed Rice, 1to taste Beni Shoga, pickled ginger, 1tbsp Dashi Stock (granulated kombu dashi), 1to taste Soy Sauce, 1to taste Sake, 1to taste Mirin, 1to taste Raw Sugar, 1tsp Vegetable Oil
Instructions
1. Combine the soy sauce, sake, mirin, and raw sugar in a small pot. Heat on medium heat and occasionally stir it to dissolve the sugar.
2. When the mixture begins to simmer, reduce the heat, as the evaporated alcohol may ignite. Keep the mixture simmering for one and a half minutes. This process is called Nikiri, which evaporates the alcohol from sake and mirin. After removing the alcohol, umami and sweetness will remain in the dish, making it more delicious.
3. When you don't smell any alcohol, remove the pot from the heat. Place the pot in a bowl of water and let it sit to cool. Once cooled, pour the sauce into a clean bottle.
4. Cut the long green onion also known as Naganegi into 1 cm (0.4") thick slices using diagonal cuts.
5. Remove the stem of the fresh shiitake mushroom. Cut the cap of the shiitake into 5 mm (0.2") thick slices.
6. As for the spring onion leaves, cut them into 3 cm (1.2") pieces.
7. Heat 1 teaspoon of vegetable oil in a small pan. Coat the pan with the oil. Add the long onion and shiitake slices and spread them out evenly. Avoid moving the slices for a while to brown the surface.
8. Once browned, flip them over and brown the other side as well. Now, turn off the heat.
9. Push the long onion and shiitake mushroom to one side to make space. Place the tofu and thin beef slices here. We recommend using beef with a moderate amount of fat since it is more tender and tastier than lean meat.
10. Add one and a half tablespoons of the sukiyaki sauce. Turning off the heat will keep the long onion and shiitake slices from overcooking.
11. Add 1 tablespoon of kombu dashi stock to prevent the sauce from being reduced too quickly. Now, turn on the burner again.
12. Lightly loosen up the beef slices. Cover and simmer on medium-low heat for about 1 minute.
13. Now, remove the lid and flip the tofu over. Simmer until the redness in the meat disappears.
14. Move the ingredients to the other side and place the egg in the broth. Add the spring onion leaves all over. When the broth is almost boiled away, the dish is ready to serve. The amount of kombu dashi stock varies slightly depending on the heat level and ingredients so adjust it accordingly.
15. Prepare a bowl of warm rice and place the tofu onto it. Ladle the beef, long onion and shiitake slices on the rice and arrange them around the tofu.
16. Finally, gently scoop the egg with a ladle so as not to break the yolk, and place it in the center. Garnish with Beni Shoga, pickled ginger to taste. If you like it with more sauce, pour the remaining broth over it.
Source: Watch the original video