Sukiyaki Rice Bowl.
You can have Sukiyaki Rice Bowl using 16 ingredients and 6 steps. Here is how you cook it.
Ingredients of Sukiyaki Rice Bowl
- It's 300 grams of Beef offcuts.
- It's 16 of pieces Wheat gluten.
- Prepare 1 of packet Shirataki noodles.
- Prepare 1/2 block of Grilled tofu.
- Prepare 2 of leaves Chinese cabbage.
- You need 1 of Japanese leek.
- You need 1 of chunk Beef fat.
- Prepare 1 of Red pickled ginger.
- It's 4 of leaves Mitsuba.
- You need 1 of Raw egg yolk.
- You need of Sukiyaki Rice Bowl Sauce.
- Prepare 120 ml of Mirin.
- You need 50 ml of Sake.
- It's 80 ml of Dashi stock.
- You need 4 tbsp of Coarse granulated sugar (or regular sugar).
- Prepare 100 ml of Soy sauce.
Sukiyaki Rice Bowl step by step
- Cut the Japanese leek into 8 pieces and carefully cook in a preheated frying pan until golden brown..
- Chop the Chinese cabbage into small pieces. Slice the heart diagonally so that it will cook through more easily..
- 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..
- 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..
- 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..
- 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..