Volume 1
Beef Sukiyaki
Ingredients :
To make homemade dashi stock:
- 2 cups water
- 1 tablespoon dried dilis
- 3 1/2 tablespoons sugar
- 2 tablespoons soy sauce
- 1 pack Lucky Me Instant Beef Mami
- 2 tablespoons butter or margarine
- 50 grams beef, sukiyaki cut (top or bottom round, very thinly sliced)
- 1 small white onion, sliced
- 1 small carrot, sliced into rounds
- 3 pieces dried mushrooms, soaked in water and quartered
- 5 leaves Chinese petchay, sliced into 2-inch pieces (about 100 grams)
- 1/2 pack soft tofu, simmered and sliced
- 1 stalk leeks, sliced
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Cooking Instructions :
To make homemade dashi stock:
- Put 2 cups of water in a saucepan. Add dried dilis and boil for 5 minutes. Remove dilis and discard.
- Add sugar, soy sauce and Lucky Me Instant Beef Mami condiment pack into the dilis stock. Stir to mix well. Reserve for later use.
To make the soup:
- In a sauté pan, heat butter or margarine. Pan fry sukiyaki cut beef very briefly, about 30 seconds on each side only. Remove from pan and transfer onto a plate. Set aside.
- On the same sauté pan, add onions and sauté until softened, about 3 minutes. Push onions to one side of the pan. Add the carrots and sauté for a minute. Add dried mushrooms and sauté for another minute. Add the reserved homemade dashi stock and bring to a boil.
- Add Lucky Me Instant Beef Mami noodles in the pan. Arrange tofu and petchay in the pan and boil for 3 minutes or until noodles are cooked. Return fried sukiyaki cut beef into the pan. Serve garnished with sliced leeks.
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