Sukiyaki Japanese Beef Stew By Secret Sauce

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Home » Meat & poultry

Sukiyaki – Japanese beef stew

Did you know this dish was thought to have been invented in the Meiji era (1868-1912) because the Emperor wanted the Japanese to eat beef?

Preparation: 10 mins
Cooking: 20 mins
Serves: 4
What you need:
1 tbsp Blue Dragon sake
500g slice beef sirloin
250ml Blue Dragon Japanese Soy Sauce
250g caster sugar
250ml Blue Dragon Mirin
2 tbsp vegetable oil
2 white thinly sliced onions
8 baby leeks (chopped into 2cm pieces)
250g Blue Dragon Udon Noodles
8 shiitake mushrooms (stalks removed and halved)
200g Chinese cabbage (blanched and roughly chopped)
200g baby spinach
What you do:
Pour the sake onto the beef and set aside
Combine the Blue Dragon Japanese Soy Sauce, sugar and Blue Dragon Mirin in a jug and stir until the sugar has dissolved
Heat the vegetable oil in a large wok and brown the beef in the oil
Pour half the cooking sauce onto the beef. Then add the onions and leeks and cook for about 3 minutes
Add the rest of the ingredients (including the Blue Dragon Udon Noodles) and the remaining cooking sauce and simmer until everything is cooked through
Put the wok onto the table and let everybody help themselves!
Handy cook's tip:
Serve the Sukiyaki with a refreshing glass of warmed sake – this is the traditional way to serve it! Also, in Japan, before being eaten, the ingredients are usually dipped in a small bowl of raw, beaten eggs.

Source: http://www.secretsauce.co.uk/meat-poultry/beef-recipes/sukiyaki-japanese-beef-stew/

[Posted with iBlogger from my iPhone]



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