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Miso Sukiyaki

Custo $15, economizar $10

Fonte: Recommended by CookPal

  • 30 Min
  • 4 Porções
  • $15

INGREDIENTES

  • Main

    • 🥩 200g sliced beef
    • 🍢 1 block grilled tofu (300g)
    • 1/2 bunch shungiku
    • 🍄 4 shiitake mushrooms
    • 1/2 leek
    • 🥬 4 cabbage leaves
    • 1 pack shirataki noodles (100g)
    • Appropriate amount of salad oil
    • 💧 400cc water
    • 🥚 2 beaten eggs

  • Sauce

    • 1 tbsp sake
    • 2 tbsp mirin
    • 🍬 2 tbsp sugar
    • 🧂 2 tbsp soy sauce
    • 2 1/2 tbsp miso

PASSOS

1

Separate shungiku stems and leaves, and cut into bite-sized pieces. Remove shiitake stems and make shallow cuts on the caps. Cut grilled tofu into bite-sized pieces. Slice leek diagonally and cut cabbage into bite-sized pieces.

2

Boil water in a pot, add shirataki noodles, and cook for 2–3 minutes. Drain and cut into manageable lengths.

3

Mix all sauce ingredients (☆) in a bowl to prepare the warishita sauce.

4

Heat salad oil in a frying pan, add beef, and stir-fry over medium heat until the color changes. Remove and set aside.

5

Wipe off excess fat from the pan, add the warishita sauce and water, and bring to a gentle boil over medium-low heat.

6

Add cabbage, grilled tofu, shiitake mushrooms, shungiku stems, leek, beef, and shirataki noodles. Cover and simmer over low heat for 7–10 minutes until the ingredients are tender.

7

Add shungiku leaves, cover, and cook until wilted. Serve with beaten eggs on the side.

NUTRIENTES

Por 1 Porção

🔥

350

Calorias

  • 25g
    Proteína
  • 20g
    Carboidratos
  • 15g
    Gorduras

💡 Dicas

Use fresh and high-quality miso for the best flavor.Leftovers can be stored in the fridge and reheated for a quick meal.Add rice or udon noodles to the remaining broth for a delicious finish.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.