Pork & Bifun Steamed Sukiyaki

Name: Pork & Bifun Steamed Sukiyaki
Yield: 3 servings
Cuisine: American
Ingredients: 1 pack Bifun; 300 grams Thinly-sliced pork shoulder; 1 bit less than 1/4 of a cabbage Chinese cabbage; 1 Cooking sake (to marinate the meat); 2 to 3 tablespoons ● Sugar; 1 tbsp ● Soy sauce; 3 tbsp ● Tamari

cookpad.japan @cookpad_jp

I also have a recipe blog where I upload bigger photos of my recipes, as well as update my journal (in Japanese). http://plaza.rakuten.co.jp/nao53nao/

Add whatever vegetables you like. You can use chicken or beef instead of pork. If you're using pork or chicken, rub in some sake first. Adjust the seasoning on how watery the vegetables are. Use whatever type of soy sauce you prefer. You can make a huge batch, divide into small portions and freeze for use in bentos - convenient! Recipe by Naonao

I also have a recipe blog where I upload bigger photos of my recipes, as well as update my journal (in Japanese). http://plaza.rakuten.co.jp/nao53nao/

cookpad.japan @cookpad_jp

I also have a recipe blog where I upload bigger photos of my recipes, as well as update my journal (in Japanese). http://plaza.rakuten.co.jp/nao53nao/

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Ingredients

3 servings

1pack Bifun
300 gramsThinly-sliced pork shoulder
1bit less than 1/4 of a cabbage Chinese cabbage
1Cooking sake (to marinate the meat)
2to 3 tablespoons ● Sugar
1 tbsp● Soy sauce
3 tbsp● Tamari

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Steps

1

Cut up the cabbage roughly. Rub in the cooking sake into the pork. Line the bottom of a large pot with the cabbage, and put the bifun noodles on top.
2

Line the pork on top of the noodles and add the ingredients marked ● . Cover with a lid and simmer over medium heat until the vegetables exude moisture, adjusting the heat to prevent scortching. Uncover the lid, mix to untangle the noodles and pork and evenly distribute the seasonings. Put the lid back on and simmer over low heat until the noodles are cooked through, stirring occasionally. Done!
3

Eat while mixing with a raw beaten egg as you would eat sukiyaki.