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Matsutake Sukiyaki
Created by AndrewM, Tuesday, 12 January 2010


Simple, light and warming.

At a glance
Main Ingredient
  • 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)
  1. Combine mirin, sake, soy sauce and sugar in a bowl.
  2. Heat wok or deep skillet over medium high heat and add oil.
  3. Add beef and sear lightly for 30-45 seconds.
  4. Add the matsutake and stir fry another minute.
  5. Add the sauce, then the vegetables and noodles.
  6. Bring quickly back to a boil until cabbage is wilted.
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