- 12 ounces udon noodles
- 1 tablespoon peanut oil
- 1 pound beef, thinly sliced
- 6 tablespoons white sugar
- 6 tablespoons soy sauce
- 4 tablespoons sake
- 4 tablespoons dry white wine
- 1/2 teaspoon ground white pepper
- 1 small head napa cabbage, cut into 2-inch pieces
- 1 1/2 cups chopped celery, 2-inch long pieces
- 16 shiitake mushrooms, sliced
- 6 scallions, cut diagonally into 1-inch pieces
- Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Rinse with cool water to stop the cooking process and set aside.
- Heat a wok over medium-high heat and add oil. Sear beef slices in the pan until browned, about 3 minutes. Add sugar, soy sauce, sake, white wine, and white pepper. Add cabbage, celery, mushrooms, and scallions and cook 10 to 15 minutes more.
- Adjust seasoning if necessary with additional soy sauce, wine, sake, or sugar.
10/15/2019
recipepes.com
japanese sukiyaki, recipe
PT15M
PT1H
5
455 calories
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