Ingredients: |
Ingredients: 2/3 cup mirin
2/3 cup sake
2/3 cup soy sauce
1 1/3 cups dashi
1 tablespoon sugar
1 1/2 pounds sirloin beef, sliced into 1/4- to 1/8th-inch strips
8 ounces firm tofu, cut into 1-inch cubes
8 ounces mushrooms, sliced
1 yellow onion, sliced into thin rings
8 scallions, cut into 2-inch pieces
1 small head bok choy or napa cabbage, leaves cut into 1- to 2-inch segments
1 cup short-grain rice
8 ounces shirataki or udon noodles
4 eggs (optional)
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Directions: |
Directions:Bring mirin, sake, dashi, and sugar to a simmer and stir until sugar is dissolved. Remove from heat and reserve. Arrange beef and tofu on separate platters (or dinner plates) cover with plastic wrap and refrigerate. Arrange mushrooms, onion, scallions, and bok choy on a serving platter and set aside. Rinse rice in a fine-mesh strainer until water runs clear. Place in a small pot and cover with 2 cups water, bring to a simmer then turn heat to low and cover with a tight-fitting lid. Steam until all the water is absorbed, about 30 minutes.
Set up a butane burner or electric hot plate, and carefully ignite. Place a thick-bottomed, low-sided pan over a burner and pour in the sauce mixture. Bring to a simmer. Divide rice between 4 small bowls. Place platters of ingredients around the burner and cook as you eat by transferring to the simmering broth and cooking to the desired doneness. If desired, break an egg into a separate bowl, beat, and use to dip steaming hot ingredients into it. www.seriouseats.com/ |
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