Beef Trim Sukiyaki
- 2 pounds beef scraps (flesh and fat), plus additional bones
- 3 cups sake
- 1 onion, halved
- One 3-inch piece of fresh ginger
- 1/4 cup soy sauce, plus more for serving.
- 1 teaspoon salt
- 3 tablespoons mirin
- 1 tablespoon sugar
- 2 pounds to simmer, such as scallions, daikon, potatoes, cabbage, and shitake mushrooms
- 1 (8 ounce) block tofu, cut into slabs
- 1 pound udon or shirataki noodles
- 4 eggs
- Produce
- Ginger, fresh (1 3-inch piece)
- Onion (1)
- Meat
- Beef scraps (2 pounds)
- Condiments
- Mirin (3 tablespoons)
- Soy sauce (1/4 cup)
- Cooking & Baking
- Salt (1 teaspoon)
- Sugar (1 tablespoon)
- Pasta & Grains
- Udon or shirataki noodles (1 pound)
- Refrigerated
- Eggs (4)
- Tofu (1 (8 ounce) block)
- Beer, Wine & Liquor
- Sake (3 cups)
- Other
- 2 pounds to simmer, such as scallions, daikon, potatoes, cabbage, and shitake mushrooms
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published September 18, 2012 (5 months ago).
32 people saved this recipe.
