Submission Red with Tomato Sukiyaki

Tuesday, February 09, 2021 | Red Blend

Submission Red X Tomato Sukiyaki

This gorgeous sukiyaki with tomatoes and a blend of mainly Zinfandel brings out the flavor of the meat and vegetables. Add a bit of Zinfandel to the broth for a more enjoyable pairing.

(Serves 4 persons/cooking time: 20 minutes)

600g thinly sliced beef for sukiyaki
2 tomatoes
1 long green onion
1 bunch of enoki mushrooms
1/2 bunch shungiku (chrysanthemum leaves)
200g shirataki noodles
1 piece of grilled tofu
1 cube of beef fat
Eggs, to taste

300ml mirin
120ml soy sauce
3 tablespoons red wine

In a small saucepan, bring mirin and red wine to a boil over high heat and let the alcohol evaporate. Add soy sauce and bring to a boil over medium heat.

Cut tomatoes into 6 equal wedges, slice spring onions diagonally, cut off the hard ends of enoki mushrooms, and cut the shungiku (chrysanthemum leaves) into bite-sized pieces. Boil the shirataki mushrooms in boiling water for about 3 minutes and then cut into pieces.

Heat a sukiyaki pan over medium heat, melt beef fat, and spread it over the pan. Add the beef and cook briefly, then remove when the beef is still red.

Add tomatoes, green onions, enoki mushrooms, shirataki noodles, and grilled tofu to the pan. Sprinkle with the appropriate amount of warishita (Broth) adjusting to taste. Cover and cook over medium heat for 3 minutes, add the shungiku (chrysanthemum leaves) and cook for another 2 minutes, then add back the beef. Serve with beaten egg.

Lean beef is recommended. The beef will remain tender if you take it out once it is lightly cooked.
No Chinese cabbage added because the tomatoes release a lot of water.


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