Easy Sukiyaki With Napa Cabbage And Rice Noodles/Udon Recipe by 好果汁的炸廚房日常
Cooking Instructions 30 minutes 1 If using frozen beef from the supermarket, thaw it in water without opening the package. If using fresh beef from the market, you can use it right away. For more flavor, marinate the beef slices with a little sukiyaki sauce—just enough to coat the meat evenly. 2 Cut about 1/2 inch (1 cm) off the root end of the napa cabbage, separate the leaves, and wash them in a colander. Drain well and set aside. 3 Rinse the enoki mushrooms under cold water to remove any dirt or debris. Trim about 1/2–3/4 inch (1–2 cm) off the root end, divide into 8 portions, and rinse again in a colander. Drain and pat dry with paper towels. 4 Pour the water and sukiyaki sauce into a pot and mix to make the broth. Add the napa cabbage, cover, and simmer over medium-low heat for 20 minutes or longer if you like the cabbage very soft and translucent. 5 If you're not eating right away, turn off the heat and let the cabbage sit in the pot to become even softer and more translucent. 6 If adding smoked duck breast, after the cabbage has cooked for 5 minutes, preheat your oven or air fryer to 350°F (180°C), slice the duck breast, and add it. Heat for 10 minutes. Skip this step if not using duck. 7 Open the packages of hot pot add-ins and take out the desired amount. When the broth is boiling over medium heat, add the rice noodles or udon, hot pot add-ins, and enoki mushrooms. Cover and cook for about 3 minutes. 8 Uncover and gently stir to prevent the broth from boiling over. Add the marinated beef slices and cook just until the beef is no longer pink, then turn off the heat. 9 Serve all the ingredients, including the duck breast (if using), in bowls. The rice noodles are easy to eat with a spoon, soaking up the broth and all the delicious toppings. The udon version (shown in the second photo) is also delicious. 1 If using frozen beef from the supermarket, thaw it in water without opening the package. If using fresh beef from the market, you can use it right away. For more flavor, marinate the beef slices with a little sukiyaki sauce—just enough to coat the meat evenly. 1 If using frozen beef from the supermarket, thaw it in water without opening the package. If using fresh beef from the market, you can use it right away. For more flavor, marinate the beef slices with a little sukiyaki sauce—just enough to coat the meat evenly. 2 Cut about 1/2 inch (1 cm) off the root end of the napa cabbage, separate the leaves, and wash them in a colander. Drain well and set aside. 2 Cut about 1/2 inch (1 cm) off the root end of the napa cabbage, separate the leaves, and wash them in a colander. Drain well and set aside. 3 Rinse the enoki mushrooms under cold water to remove any dirt or debris. Trim about 1/2–3/4 inch (1–2 cm) off the root end, divide into 8 portions, and rinse again in a colander. Drain and pat dry with paper towels. 3 Rinse the enoki mushrooms under cold water to remove any dirt or debris. Trim about 1/2–3/4 inch (1–2 cm) off the root end, divide into 8 portions, and rinse again in a colander. Drain and pat dry with paper towels. 4 Pour the water and sukiyaki sauce into a pot and mix to make the broth. Add the napa cabbage, cover, and simmer over medium-low heat for 20 minutes or longer if you like the cabbage very soft and translucent. 4 Pour the water and sukiyaki sauce into a pot and mix to make the broth. Add the napa cabbage, cover, and simmer over medium-low heat for 20 minutes or longer if you like the cabbage very soft and translucent. 5 If you're not eating right away, turn off the heat and let the cabbage sit in the pot to become even softer and more translucent. 5 If you're not eating right away, turn off the heat and let the cabbage sit in the pot to become even softer and more translucent. 6 If adding smoked duck breast, after the cabbage has cooked for 5 minutes, preheat your oven or air fryer to 350°F (180°C), slice the duck breast, and add it. Heat for 10 minutes. Skip this step if not using duck. 6 If adding smoked duck breast, after the cabbage has cooked for 5 minutes, preheat your oven or air fryer to 350°F (180°C), slice the duck breast, and add it. Heat for 10 minutes. Skip this step if not using duck. 7 Open the packages of hot pot add-ins and take out the desired amount. When the broth is boiling over medium heat, add the rice noodles or udon, hot pot add-ins, and enoki mushrooms. Cover and cook for about 3 minutes. 7 Open the packages of hot pot add-ins and take out the desired amount. When the broth is boiling over medium heat, add the rice noodles or udon, hot pot add-ins, and enoki mushrooms. Cover and cook for about 3 minutes. 8 Uncover and gently stir to prevent the broth from boiling over. Add the marinated beef slices and cook just until the beef is no longer pink, then turn off the heat. 8 Uncover and gently stir to prevent the broth from boiling over. Add the marinated beef slices and cook just until the beef is no longer pink, then turn off the heat. 9 Serve all the ingredients, including the duck breast (if using), in bowls. The rice noodles are easy to eat with a spoon, soaking up the broth and all the delicious toppings. The udon version (shown in the second photo) is also delicious. 9 Serve all the ingredients, including the duck breast (if using), in bowls. The rice noodles are easy to eat with a spoon, soaking up the broth and all the delicious toppings. The udon version (shown in the second photo) is also delicious. 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