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California Farm Sukiyaki Dinner
Introduce
Chef :
Hobby HorsemanCalifornia Farm Sukiyaki Dinner
I put our big American black cast iron Dutch oven from Lodge on the table on a blue Swiss Fondue Set, filled the pot with Japanese dashi, home made sake and mirin, sliced our farm grown California grass fed beef with the razor sharp German knives, added mung bean sprouts, green veggies, fresh shitake mushrooms and home made fresh noodles,imitating a Japanese sukiyaki hotpot dinner. This must the most global meal we make, A family favorite, so delicious. Make eight meals instead of four, freeze them individually, they taste even better reheated in the microwave.
Ingredient
Food ration :
2 people, 4 dinnersCooking time :
Under an hour
1/4 cup
soy sauce
1/4 cup
sake
1/2 cup
mirin
Tbs
palm sugar
Cooking instructions
* Step 1
Knead 1/2 cup flour with with 2 eggs, Tbs olive oil. Roll out on floured board, roll up, slice, dry noodles.
* Step 2
Bring liquids to a boil on the stove, add noodles one by one so they dont stick, add carrots, five minutes,then transfer to the table fondue to simmer, then bok choy, onions, and mushrooms. When carrots and noodles are soft, add beef and mung bean sprouts. Serve. Enjoy.
* Step 3
Note: if there is a photo you can click to enlarge it
Tag
Dinner
cross rib grass fed steak, sliced prosciutto thin (easier cut if still frozen)
dashi powder in 2 cups of boiling water
soy sauce
sake
mirin
palm sugar
sliced green kale or bokchoy
firm home made tofu, slivered, see recipe
sliced carrots
cup mung bean sprouts (see recipe) or slivers of fresh ginger
sliced shitake or woodear mushrooms
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