Japanese Sukiyaki So Tasty

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Japanese Sukiyaki

"The Japanese traditionally set every component individually in a single common pot or serving bowl. Each diner creates their own bowl of meat, veggies, and noodles. This is my take on a flavorful, preferred, stunning Japanese dish that we like. I do now not add the conventional tofu, but feel loose to add 8 oz. Of fried tofu cubes."

Ingredients :

12 ounces udon noodles
1 tablespoon peanut oil
1 pound beef, thinly sliced
6 tablespoons white sugar
6 tablespoons soy sauce
4 tablespoons sake
4 tablespoons dry white wine
half teaspoon ground white pepper
1 small head napa cabbage, cut into 2-inch portions
1 half cups chopped celery, 2-inch long pieces
sixteen shiitake mushrooms, sliced
6 scallions, reduce diagonally into 1-inch portions

Instructions :

Prep : 20M	Cook : 4M	Ready in : 50M

Bring a massive pot of gently salted water to a boil. Cook udon in boiling water, stirring every now and then, till noodles are tender but organization to the bite, 10 to 12 mins. Rinse with cool water to prevent the cooking process and set aside.
Heat a wok over medium-high warmth and upload oil. Sear pork slices within the pan until browned, about three minutes. Add sugar, soy sauce, sake, white wine, and white pepper. Add cabbage, celery, mushrooms, and scallions and cook dinner 10 to 15 minutes extra.
Adjust seasoning if essential with extra soy sauce, wine, sake, or sugar.

Notes :

If mirin is available, replacement it for the 4 tablespoons of white wine and 1 tablespoon sugar.
Kikuna or shungika are suitable for eating chrysanthemum leaves that are traditionally utilized in sukiyaki and different Japanese soups and stews. I even have substituted celery for 1 bunch of kikuna. Arugula is also a very good substitution.
Feel unfastened to apply glass noodles in region of the udon.

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