Sukiyaki (すき焼き) is the name for a broth, or can be called a dish, used in Japanese steamboat style (nabemono). The broth is made with a kind of meat (beef is most often used) and vegetables. When going to a Japanese restaurant, I find that sukiyaki is one of the most memorable names in Japanese that non-Japanese speaking customers can remember.
Cooking this noodle soup doesn’t take a long time. Preparation is quite simple. If you cook Japanese food sometimes, then you certainly have the key ingredients ready. The broth is light and fragrant. The beef is just cooked and still retains its tenderness and moisture. In many recipes, or in this recipe in particular, beef should not be overcooked or it will become very hard, which will take away the good impression of the dish. Eating this soup reminds me of Pho Bo ( Vietnamese beef noodle soup), which also has such a pleasant flavor, however, the techniques required in making Pho Bo and the ingredients are too complicated for me to cook at home. (My difficulty is not be able to get the right ingredients in Singapore.)
Finding this recipe, I wondered whether the Japanese do have any secret to it. However, the recipe from one of my cook book seems to be so practical, so I did try making it. And I was not dissappointed. I really loved to have the second helping.
Nguyên liệu: (4 người)
- 10g dried sliced shiitake mushrooms
- 200g dried rice vermicelli
- 2 tsp oil
- 1 leek, halved and sliced
- 1 litre chicken stock
- 500ml dashi stocks
- 125ml soy sauce
- 2 tbs mirin
- 11/2 tbs sugar
- 100g shredded Chinese cabbage (wom buk)
- 300g silken firm tofu, cut into 2cm cubes
- 400g rump steak, thinly slice
- 4 spring onions sliced diagonally
- Soak the shiitake mushrooms in 125ml boiling water for 10 minutes.
- Meanwhile cook the noodle according to direction on package until al dente. Drain.
- Heat the oil in a large sauce pan. Add the leek and cook over medium heat for 3 minutes, or until softened.
- Add the chicken stock, dashi stock, soy sauce, mirin, sugar and mushrooms and their soaking liquid. Bring to boil, then reduce the heat and simmer for 5 minutes.
- Add the cabage and simmer for a further 5 minutes.
- Add the tofu and beef, adn simmer for 5 minutes, or until the beef is cooked but still tender.
- Divide the noodles among serving bowls and ladle on the soup.
- Serve garnished with the spring onion.