Japanese: Sukiyaki
Source of Recipe
worldwidegourmet.com
List of Ingredients
400 g (14 oz.) udon noodles
3 tbsp. sesame oil
1 piece of tofu
750 ml (3 cups) dashi*
100 ml (6 tbsp.) mirin or sake*
4 finely chopped green onions
125 g (4 oz.) bamboo shoots (canned)
8 jumbo shrimp, shelled, deveined and cut in half lengthwise
12 mushrooms, quartered
225 g (8 oz.) spinach, washed and stems removed
225 g (8 oz.) chicken breast cut into 1.25 cm (1/2") cubes
3 tbsp. fresh grated ginger
1 lemon
1 tbsp. sugar
125 ml (1/2 cup) light soya sauce Recipe
In a saucepan, bring the water and dashi to the boil; add the udon noodles and cook according to the package directions; drain and place on a large serving platter;
heat the sesame oil in a wok; brown the cubed tofu on all sides; remove; place on top of the noodles;
sprinkle with half of the green onions; garnish with bamboo shoots; place the shrimp, mushrooms, chicken and raw spinach on the noodles; bring to the table.
Individual accompaniment bowls---
Divide the grated ginger, lemon and green onions among 4 small bowls; place one in front of each guest.
Preparing the broth and cooking---
In an electric wok or fondue pot, bring the dashi, sake, sugar and soya sauce to the boil; bring to the table and place near the large serving platter; cook each ingredient in the broth; 4 minutes: chicken 2 minutes: shrimp, mushrooms, spinach 1 minute: tofu, bamboo shoots.
End the meal by immersing the noodles in the broth just long enough to reheat them.
Divide the noodles and broth among the individual bowls;
Guests can season to taste with ginger, lemon and green onions.
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