Ingredients
-
350g beef loin
-
80g onion
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80g white leeks
-
200g tofu
-
110g shiitake mushrooms
-
225g mirinsweet sake
-
120g soy sauce
-
60g Japanese sake
-
22g sugar
-
4 eggs
Directions
Japanese tender beef with egg.
Ingredients
| 350g beef loin | |
| 80g onion | |
| 80g white leeks | |
| 200g tofu | |
| 110g shiitake mushrooms | |
| 225g mirin | |
| 120g soy sauce | |
| 60g Japanese sake | |
| 22g sugar | |
| 4 eggs |
Steps
|
1
|
Make poached eggs for Sukiyaki with the microwave oven NN-CS894. |
|
2
|
Cut beef into 5mm slices and then cut small notches (to make it easier to eat and to promote better absorption of flavours). |
|
3
|
Cut white leeks into 3cm widths and then again into half lengths. Cut the tops and stems of the shiitake mushrooms, then cut the tops in half and stems in quarter. Cut the onion in half, then slice. Cut the tofu into 5cm squares. |
|
4
|
In a pot, add soy sauce, mirin (sweet sake), Japanese sake and sugar and heat to evaporate the alcohol (once heated, boil for about 2 minutes on low heat). |
|
5
|
Coat the metal tray with olive oil. Scatter step 2, 3 onto the metal tray, and pour mixture from steps 4. Cook on the wire rack for 12 minutes at ‘Convection’ 220ºC and then turn the meat over and cook on ‘Convection’ 220ºC for an additional 5 minutes. |
|
6
|
Remove the metal tray, put on top with poached eggs of step 1 to finish. |
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