For the past months and before I came home, I enjoyed some comfort foods which I longed to taste again. Thanks to my friend, Fria, who unselfishly share her expertise in cooking, from Ilocano-Bisayan-Japanese Foods. One of our fave food is the famous and the most exquisite Japanese food, the SUKIYAKI.
mirin (but in my own version I used the Korean Mirin)
Beef (tenderloin /sirloin)
1 tablespoon black pepper
Kikkoman soy sauce
butter/vegetable/ canola oil depending on what is available in your kitchen
1 stalk leek
1 medium onion cut into rings
Beef very thinly sliced
dried mushrooms, soaked in hot water,drained, then sliced into strips
Chinese cabbage leaves, sliced into strips
Japanese Noodles/ Ramen
Japanese tofu, cut into small cubes
1 In a pan, combine mirin, water, Kikkoman soy sauce, beef broth and sugar. Bring to a boil, about 3 minutes. Turn off flame at once. Set aside. (this composed the mirin mixture).
2 Melt the butter in a separate nonstick pot. I never used for my first try an union (this is according to Fria) but just for another version let us try using and Sauté an onions. Add the beef slices and stir-fry briefly until color changes to a darker brown. Set aside and make it ready for the next step without taking it away from the pan.
3 Add the japanese tofu (for the tofu, i prepare not to fry it before adding), next the slices of carrots, crisp cabbage, mushrooms, sprinkle with black peper and the pre-cooked Japanese Noodles/ Ramen and one stalk leek. Pour the mirin mixture and cover, let it simmer For my own version, I separately simmer the noodles/ ramen (the way spaghetti noodles should be cooked):
What I did for the plating, and this is the most exciting, arrange neatly the tofu vegetables, mushroom sprinkle it with black peper in the pan and slowly adding the broth mixture. The perfect aromas could easily capture the attention of your family members. This is my own version of Sukiyaki…the way i learned it from my friend..the Filipino version. According to Fria, it is always best in individual soup bowl and add wassabe to taste.
Note: I don’t have a measurement on the ingredients.