Matsutake Sukiyaki
Description
Simple, light and warming.
Ingredients
At a glance
Mushroom
Course
Main Ingredient
Cuisine
Serves
2-4
- 1/2 C. mirin
- 1/2 C. sake
- 1/3 C. soy sauce
- 3 T. sugar
- 1 lb. beef sirloin, sliced very thin across the grain (easier if partially frozen)
- 3 T. vegetable oil
- 8 oz. matsutake, sliced (cut in half vertically first if not buttons)
- 8 oz. Napa cabbage, cut into 1" pieces
- 8 oz. firm tofu, cubed 3/4" (preferably grilled first)
- 2 scallions, cut into 1" diagonal slices
- 1 bunch chrysanthemum leaves, or water cress
- 1 package shirataki (yam) noodles, drained (or 2 bundles cellophane noodles, soaked until soft and drained)
Methods/steps
- Combine mirin, sake, soy sauce and sugar in a bowl.
- Heat wok or deep skillet over medium high heat and add oil.
- Add beef and sear lightly for 30-45 seconds.
- Add the matsutake and stir fry another minute.
- Add the sauce, then the vegetables and noodles.
- Bring quickly back to a boil until cabbage is wilted.
Reviews
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