Australian all natural beef is delectable prepared any way. Try this Beef Sukiyaki recipe for a uniquely deliciously preparation.
pound thinly sliced point end brisket, deckle off
1 onion, thinly sliced
6 ounces Udon noodles
4 Shiitake mushrooms
½ bunch spring onions
2 ½ cups Dashi stock
½ cup + 2 tablespoons soy sauce
2 tablespoons each of Sake rice wine and Kara miso (spicy miso paste)
2 ½ tablespoons sugar
For Preparing Beef:
Trim all fat from the point end brisket. Cut paper thin. To do this, temper the brisket (i.e., semi freeze) and slice on a cutting wheel .1 inch thick.
For Preparing Vegetables and Noodles:
Thinly slice onion. Set aside. Pre-boil the Udon noodles, drain, and cut them into easy-to-eat lengths. Cut the stalks off the bottom of the Shiitake mushrooms. Cut the spring onions into 2-inch lengths.
Add Dashi stock and the beef to a saucepan, boil and skim impurities from the surface. Reduce heat. Add onions, udon noodles and Shiitake mushrooms to the saucepan, add the sauce ingredients and simmer for 7-8 minutes. Finish by adding spring onions, and briefly simmer just enough to heat them through.