Hanwoo 1++ Sukiyaki

Name: Hanwoo 1++ Sukiyaki
Cuisine: Japanese
Ingredients: Hanwoo beef As needed; Soy sauce As needed; Mirin As needed; Kombu As needed; Katsuobushi As needed; Sake As needed; White sugar As needed; Beef fat As needed; Tofu As needed; Shirataki noodles As needed; Green onion As needed; Enoki mushrooms As needed; Shiitake mushrooms As needed; Golden enoki mushrooms As needed; Crown daisy As needed; Udon noodles As needed; Egg As needed

An ideal sukiyaki recipe using 1++ grade Hanwoo beef, cooked with authentic Japanese soy sauce, various vegetables, and meat, then dipped in egg.

JapaneseOther

📝 10 steps

🍳 Start Cooking

What You'll Need

Hanwoo beefAs needed

Soy sauceAs needed

MirinAs needed

KombuAs needed

KatsuobushiAs needed

SakeAs needed

White sugarAs needed

Beef fatAs needed

TofuAs needed

Shirataki noodlesAs needed

Green onionAs needed

Enoki mushroomsAs needed

Shiitake mushroomsAs needed

Golden enoki mushroomsAs needed

Crown daisyAs needed

Udon noodlesAs needed

EggAs needed

Instructions

Boil kombu, katsuobushi, sake, mirin, and soy sauce in a pan, then strain through a sieve to make the dashi soy sauce.

Cut the tofu into 12 pieces about 1cm thick, move to a tray, and sear with a kitchen torch.

Rinse the shirataki noodles well, drain, and set aside.

Prepare the green onions by cutting only the white parts diagonally into 5cm lengths.

Remove the stems from the shiitake mushrooms, tear them into bite-sized strips, and score the tops.

Trim the enoki mushrooms, golden enoki mushrooms, and crown daisy, then cut into bite-sized pieces.

Grease the pan by melting the beef fat.

Place the prepared vegetables, tofu, shirataki noodles, and Hanwoo beef in the pan, and cook while adding the dashi soy sauce and sugar.

Dip the cooked ingredients into a beaten egg to eat.

After eating the meat and vegetables, boil the udon noodles and cook them in the remaining sauce.