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Sukiyaki (thinly sliced beef sukiyaki) | Recipe transcription from Aoi's cafeteria in Okinawa

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Aoi's cafeteria in Okinawa

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Ingredients

Thinly sliced beef : 160g
焼き豆腐 : 60g
白菜 : 3〜4枚(160g)
しめじ : 1/4パック(40g)
ねぎ : 1/5本(40g)
しらたき : 100g
花麩 : 12個(12g)
だし汁 : 200ml
(A) Sugar : 大さじ1と1/2
(A) Soy sauce : 大さじ1と1/2
(A) Mirin : 小さじ1弱(4g)

Time required

30minutes

Procedure

1) Do the preparations 00:36
Soak the flower tofu in lukewarm water (not included in the recipe) for 10 minutes to rehydrate, then drain in a colander.
Cut the Chinese cabbage into bite-sized pieces.
Remove the stems from the shimeji mushrooms.
Slice the green onions diagonally.
Cut the baked tofu in half and slice thinly.
Cut the shirataki noodles into 3cm pieces and boil in boiling water for 3 minutes (not included in the recipe) to remove the bitterness.
2) Heating 02:22
Add the broth to a pot and heat.
Once it comes to a boil, add (A).
Add Chinese cabbage, shimeji mushrooms, shirataki noodles, and green onions.
Cover and simmer over low heat for 5 minutes.
Make a hole in the center and add the grilled tofu and hanafu.
Cover and simmer over low heat for 5 minutes.
Put the ingredients together and add the shredded beef.
Cover and cook the beef slices over medium heat until done.

Point

When rehydrating the flower tofu, check to see if it has softened.
・In the video, firm tofu is used instead of grilled tofu.
-Adjust the amount of soup stock according to the situation.
-Thinly sliced beef will become tough if it is overcooked.
- Enough for 2 adults and 1 child aged 3 or over.