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Time needed: 1 hour and 30 minutes.
Makes: 4 -6 servings
1-kilo beef sukiyaki cut
2 pieces large onion leeks, cut into 1-inch pieces
1 piece napa cabbage, cut into pieces
1-2 bundles enoki mushrooms
1 pack firm tofu, cut into thick slices
2 pieces large carrots, sliced
1 pack sotanghon/bihon noodles
Pares soup base:
2 tablespoons oil
½ cup celery, finely chopped
3 pieces star anise
6 pieces garlic cloves, minced
2 pieces medium red onion, quartered
2 pieces bay leaf
½ tablespoon black peppercorns
2 pieces ginger, cut into ½-inch pieces and smashed
1½ cups beef tendon/litid, chopped into small pieces
6 cups beef broth
½ cup soy sauce
¼ cup mirin
3 tablespoons brown sugar
Make soup base. In a pot over low heat, saute onions, garlic, ginger, celery, and star anise until soft and translucent, about 5 minutes. Deglaze pan with beef broth. Add soy sauce and mirin. Add the litid, bay leaf, and brown sugar. Bring to a boil and simmer on low heat until the litid softens, about 45 minutes, adding more water if needed.
Add the sotanghon/bihon noodles and simmer until tender.
Arrange the onion leeks, napa cabbage, enoki mushrooms, tofu, and carrots on top and simmer until the vegetables soften for about 10 minutes.
Add the beef sukiyaki strips and boil until the meat is no longer pink. Serve.