Sukiyaki & Goal Setting in 2022

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    2 tsp Dashi powder
    1 palm sized piece of dried kombu
    5 dried shiitake mushrooms
    5 cups water
    1/2 lb thinly sliced beef
    1/2 tbsp brown sugar
    1/2 carrot
    1 small Napa cabbage
    1 bunch of mizuna greens (aka Japanese mustard greens)
    Enoki mushrooms
    1 box of Silken tofu
    1 bundle of vermicelli noodles
    Sukiyaki sauce: 1/4 cup mirin, soy sauce, 1 tbsp sugar, and sake each

    •Wash kombu and mushrooms, then boil in water with 2 taps of dashi powder.
    •Cut cabbage into 1 inch pieces and slice carrots.
    •Remove tofu and slice into 1 inch chunks
    •Make sukiyaki sauce by boiling all ingredients
    •To cook, start by browning each slice of beef with a 1/2 tsp of sugar.
    •Once browned, pour in 2 cups of dashi, 2 tbsps of sukiyaki sauce, and your other produce and ingredients.
    •Add the noodles at the very end.
    •If you don’t mind raw egg, beat 1 egg yolk and dip cooked items in, and enjoy!

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