MLA Beef sukiyaki
- Prep time 0Min
- Cook time 0Min
- Technique
- Meat Beef
- Cut Brisket
- Serves 4
Australian all natural beef is delectable prepared any way. Try this Beef Sukiyaki recipe for a uniquely deliciously preparation.
Ingredients
1
pound thinly sliced point end brisket, deckle off
1 onion, thinly sliced
6 ounces Udon noodles
4 Shiitake mushrooms
½ bunch spring onions
2 ½ cups Dashi stock
Sauce:
½
cup + 2 tablespoons soy sauce
2 tablespoons each of Sake rice wine and Kara miso (spicy miso paste)
2 ½ tablespoons sugar
Method
For Preparing Beef:
Trim
all fat from the point end brisket. Cut paper thin. To do this, temper the
brisket (i.e., semi freeze) and slice on a cutting wheel .1 inch thick.
For Preparing Vegetables and Noodles:
Thinly
slice onion. Set aside. Pre-boil the Udon noodles, drain, and cut them into
easy-to-eat lengths. Cut the stalks off the bottom of the Shiitake mushrooms. Cut
the spring onions into 2-inch lengths.
To Finish:
Add
Dashi stock and the beef to a saucepan, boil and skim impurities from the
surface. Reduce heat. Add onions, udon noodles and Shiitake mushrooms to the
saucepan, add the sauce ingredients and simmer for 7-8 minutes. Finish by
adding spring onions, and briefly simmer just enough to heat them through.
