SUKIYAKI

Sukiyaki is a typical Japanese dish, a dish based on sliced ​​beef carpaccio, mushrooms, spring onion, tofu, noodles and seasoned with a sort of broth made with mirin, soy sauce and sugar. In Japan it is defined as a winter dish, traditionally prepared for the New Year's party and served in the nebemono style, that is, directly in the pot, which will then be placed in the center of the table, with the addition of its broth.


Ingredients for a pot:

• FRESH ONION 4

• CHAMPIGNON MUSHROOMS 200 gr • 750 kcal

• TOFU 200 gr • 76 kcal

• NOODLES 100 gr • 138 kcal

• EXTRA VIRGIN OLIVE OIL q.s. • 29 kcal

• VERY FRESH EGGS 4

• THIN SLICED BEEF

FOR THE SAUCE-BROTH

• SOY SAUCE 60 ml • 750 kcal

• MIRIN (SWEET SAKÈ) 30 ml

• SUGAR 40 gr • 750 kcal



Preparation:


Clean the mushrooms and cut them into slices, finely chop the spring onion and cut into cubes. Prepare the sauce by mixing the soy sauce with the mirin and sugar in a bowl, until the sugar is dissolved, and set aside. Cook the noodles in boiling salted water for a few minutes, drain and pass them under cold water to stop cooking. Heat the extra virgin olive oil and part of the prepared sauce in a large pan. Add the single ingredients, not mixing them together, and let them caramelize. Then add the rice vermicelli and let them flavor. Add the sauce to the end and serve your suriyaki with a beaten egg each in which they will dip each bite.