Sukiyaki Rice Bowl
For lunch! Simple and delicious sukiyaki rice bowl.
Make it with cheap cuts of meat.
Add the meat once the other ingredients are about 60% cooked through, so that it won't be overcooked.
The Japanese leek will also get mushy if overcooked, so add it in last and just let it simmer briefly.
The wheat gluten and shirataki noodles will soak up the sauce. Recipe by Cooking S Papa
Sukiyaki Rice Bowl
For lunch! Simple and delicious sukiyaki rice bowl.
Make it with cheap cuts of meat.
Add the meat once the other ingredients are about 60% cooked through, so that it won't be overcooked.
The Japanese leek will also get mushy if overcooked, so add it in last and just let it simmer briefly.
The wheat gluten and shirataki noodles will soak up the sauce. Recipe by Cooking S Papa
Cooking Instructions
- 1
Cut the Japanese leek into 8 pieces and carefully cook in a preheated frying pan until golden brown.
- 2
Chop the Chinese cabbage into small pieces. Slice the heart diagonally so that it will cook through more easily.
- 3
Boil the shirataki noodles for 2 minutes to remove their smell. Rehydrate the f in water and wring gently. Cut the grilled tofu into 8 pieces.
- 4
Make the sauce. First put just the mirin and sake to a pot and evaporate the alcohol. Once the alcohol has burned off, add all of the other sauce ingredients and gently simmer.
- 5
Melt the beef fat in a pot and then add the sauce, Chinese cabbage, grilled tofu, shirataki noodles, and wheat gluten. Once they have cooked about 60% through, spread the beef slices out and add to the pot. Add the Japanese leek last.
- 6
Dish out some rice and top with Step 5. Add raw egg, beni shoga red pickled ginger, and mitsuba as desired and you're finished.
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