How to Make Japanese Sukiyaki Soup Asian Cooking Recipe Cuisine

Japan Sukiyaki Soup

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 4-6 Servings:

1/4 oz dried shiitake mushrooms

3 1/2 dried rice vermicelli

2 tsp vegetable oil

1 leek, halved lengthways and sliced

6 cups good quality chicken stock

1 tsp dahi granules dissolved in 2 cups hot water (or 2 cups of dashi)

1/2 cup soy sauce

2 tbsp mirin

1 1/2 tbsp sugar

3 1/2 oz Chinese cabbage, shredded

10 oz silken firm tofu, cut into 1 inch cubes

1 lb steak, sliced thinly

4 spring onions, sliced on the diagonal

Directions:

Soak the shiitake mushrooms in 1/2 cup boiling water for 20 minutes. Squeeze dry, reserving the soaking liquid. Discard the stalks and slice the caps. Meanwhile, soak the noodles in boiling water for 6-7 minutes or until soft. Drain.

Heat a non-stick wok over medium heat, add the oil and swirl to coat. Add the leek and cook for 1-2 minutes or until softened. Add the chicken stock, dashi, soy sauce, mirin, sugar and mushrooms and their soaking liquid. Bring to a boil then reduce the heat and simmer for 5 minutes.

Add the cabbage and simmer for a further 5 minutes. Next, add the tofu and beef and simmer for 2 minutes or until the beef is cooked but still tender.


Divide the noodles among the serving bowls and ladle on the soup. Serve garnished with the spring onion. 

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe? Please send us a picture, we would love to post it! email pix to cook@avagroups.info

Subscribe To Our Social Networks! Share with your friends your amazing dish, you just made!