HOMESTYLE SUKIYAKI

It was raining the whole day yesterday plus my family was sick so I knew that a filling, tummy-warming dish would be perfect for dinner. And it was.

It's actually pretty easy and quick to make.

Ingredients:
1 tbsp cooking oil
1/2 kilo of sukiyaki-cut beef
1 white onion, cut into rings
2 liters of beef broth
1 cup brown sugar
1/4 cup mirin (this is sweet rice wine which you can buy in the supermarket.)
1 cup kikkoman soy sauce
100 grams sotanghon noodles, soaked in water.
tofu, cut into cubes
chinese cabbage
dried shitake mushrooms, soaked in hot water and sliced thinly
carrots, sliced diagonally

1. Fry onions in oil until brown. Add the sukiyaki beef and cook until almost cooked. Take the onions and beef out of the pan and transfer to a plate.

2. In the same pan, add the beef broth, soy sauce, sugar and mirin. Bring it to a boil. After that, drop in the shitake mushrooms and carrots. Then, simmer.

3. When the carrots are tender enough, return the sukiyaki beef and onions to the pot. Add the cabbage, tofu and sotanghon noodles. Simmer for a couple of minutes and serve.