Sukiyaki


Ingredients (serves 4):

Cooking Sauce

*This recipe was developed for the Gourmet d'Expert? Electric Skillet (EP-RAC50). Adjustments may be necessary when using other models.

1

Combine all ingredients for the cooking sauce in a small pan and cook over low heat until the sugar is dissolved and the liquid is simmering. Remove from heat, cool and refrigerate until ready to use.

2

Put shirataki in bowl and rub with 1/2 tsp. salt. Rinse and put in a pot with hot water. Boil for 1 minute, drain and rinse under cold water. Cut into 4" lengths. If using bean thread, soak in hot water until soft, drain and cut into 6" lengths.

3

Arrange the beef attractively on a large platter and all the prepared vegetables, noodles and tofu on another. Have the sauce mixture ready in a small pitcher and bring everything to the table.

4

Turn the Gourmet d'Expert? Electric Skillet to 460°F. Add vegetable oil, or grease cooking surface. When the temperature reaches 460°F, pan-fry 12 slices of beef for 30 seconds, then push meat to the side and add leeks and onions. Cook for 1 minute, then pour soy sauce mixture over meat.

5

Add in vegetables and other ingredients. Add a little more sauce to cover ingredients. Boil for 1-2 minute until vegetables are tender. Reduce heat to maintain a steady simmer. Each guest serves themselves, dipping food in beaten raw egg before eating with rice.

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