Sapo Vegetable Sukiyaki
Material- 350 g beef sukiyaki, cut into 3 cm
- 150 g white cabbage, thinly sliced
- 100 g carrots, peeled, cut into matchsticks
- 4 leeks, cut, 4 cm
- 3 pieces of fresh button mushrooms, thinly sliced
- 2 chicken eggs
Marinade
- 2 1 / 2 tablespoons soy sauce
- 1 1 / 2 tablespoons mirin
- 1 1 / 2 tablespoons sake
- 1 1 / 2 tsp sugar
- 1 tsp sesame oil
- 1 tsp sesame seeds, toasted
- 2 cloves garlic, finely chopped
- 1 tablespoon dashi
- 1 leek, thinly sliced
- 1 tsp pepper powder
Broth, mix, bring to a boil
- 800 ml beef broth
- 4 tablespoons soy sauce
- 1 / 2 teaspoon salt
- 2 tablespoons mirin
- 2 tsp sugar
- 1 tsp sesame oil
- 1 leek, thinly sliced
How to Make
- Soak meat in marinade for 15 minutes. Set aside.
- Place sliced cabbage in the bottom of the bowl sapo.
- Set on it piece of meat, carrots, scallions, and mushrooms.
- Flush with broth until submerged.
- Bring to a boil. Break the eggs raw in the middle.
- Stir. Cook until done. Lift.
- Serve immediately.
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Published: 2011-03-29T05:50:00-07:00
Sapo Vegetable Sukiyaki
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