Plat
Sukiyaki
35 minPour 4Nutri-Score C€€€
C
35 min
35 minSukiyaki
ce qu’il vous faut
Ingrédients
mirinÉpicerie120 ml
sakeBoissons120 ml
sugarÉpicerie25 g
soy sauceÉpicerie120 ml
green onion (white portion sliced)Fruits et légumes1 morceau- enoki mushrooms (rinsed, trimmed)Fruits et légumes200 g
- shiitake mushrooms (rinsed)Fruits et légumes5 morceaux
- shimeji mushrooms (rinsed, trimmed)Fruits et légumes200 g
- shungiku (rinsed, cut)Fruits et légumes200 g
firm tofu (cut into pieces)Produits frais400 g
shirataki noodles (rinsed, drained)Produits frais200 g
beef fatViandes1 morceau- ribeye (thinly sliced)Viandes450 g
egg (beaten, for dipping)Produits laitiers4 morceaux
par portion
Nutrition
394kcal
- Glucides
- 19 g
- Protéines
- 26 g
- Lipides
- 24 g
ce que vous utiliserez
Ustensiles
Marmite
Cocotte
Fouet
Saladier
pas à pas
Préparation
- Étape 1
Make the sukiyaki sauce
- Heat the mirin, sake and sugar in a pot over medium heat until the sugar dissolves and the alcohol evaporates.
- Add the soy sauce, then set the sauce aside.
- Étape 2
Prep the ingredients
- Rinse and cut the green onion, enoki, shiitake, shimeji, shungiku, tofu and shirataki noodles.
- Étape 3
Make the dipping sauce
- Whisk the raw egg in a bowl to serve as the dipping sauce.
- Étape 4
Char the green onion
- Heat the beef fat in a hot pot or cast iron pan over medium-high heat.
- Add the white portion of the green onion and char it.
- Étape 5
Add the ingredients and simmer
- Add the mushrooms, tofu, shirataki noodles, shungiku and thinly sliced beef.
- Pour the sauce over and simmer until everything is cooked through.
- Étape 6
Serve
- Enjoy the sukiyaki with the beaten egg as a dipping sauce.
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