Sukiyaki-style Beef and King Oyster Mushrooms
The umami of beef and savory-sweet sauce flavors the king oyster mushrooms nicely. A very satisfying dish.
Photographed by Takeshi Noguchi
Calorie count is per serving.
Ingredients (Serves 2)
- 200 g king oyster mushrooms
- 150 g beef trimmings
- 1/2 naga-negi long onion
- 1 tbsp vegetable oil
- 2 tbsp sake
- 2 tbsp mirin
- 1/2 tbsp sugar
- 2 tbsp soy sauce
Cut off the hard, root ends of the mushrooms and tear lengthwise into 6 equal strips. Cut the negi diagonally into 1 cm slices.
Warm the vegetable oil in a frying pan over medium heat and stir-fry the beef. When the color changes, sprinkle with sake and pour in 60 to 70 ml of water. Add [A] in the order in which the ingredients are listed. When everything comes to a boil, cover and simmer for 5 to 6 minutes.
Add the negi, mix and simmer for another minute.