Japanese Style Beef Pot
by Xiaomi Mom 533
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. A group photo of the ingredients.
2. First use an egg white, black pepper powder, cooking wine starch water to marinate the beef.
3. The mash, light soy sauce, dark soy sauce, sugar, and salt are mixed to form a sauce.
4. Wash the vegetables, change the knife and cut into pieces, set aside the onion, butter, stock, and sauce.
5. Take a recent photo
6. Melt the butter in a hot pan.
7. Add the marinated beef slices and stir fry.
8. After half of the color has changed, put it in the broth. Mine is the chicken broth that was frozen before. If not, you can leave it alone.
9. Add the shallots and sauté until softened.
10. Add the sauce, fry until the beef changes color, set aside.
11. Code the enoki mushrooms, baby cabbage, konjac shreds, tofu, and shiitake mushrooms separately, add water appropriately, cover half of the ingredients, cover the pot and simmer on medium heat until the shiitake mushrooms change color, add the rice cakes and continue to simmer.
12. After the rice cakes are soft, add chrysanthemum chrysanthemum, harvest the juice over high heat, transfer to a casserole, and heat for three minutes on low heat.
13. Beat a fresh egg as a dipping sauce and pair it with refreshing side dishes to create a Japanese-style beef pot.
14. The casserole has good heat preservation performance, and only hot enough food can be dipped in raw egg liquid, or it can be heated by an induction cooker.
15. The raw egg liquid is mainly used to cool the food and provide a smooth taste.
16. Japanese-style soy sauce and mirin are not easy to buy. Light soy sauce + soy sauce and glutinous rice juice can be substituted. Japanese-style beef pot has a sweeter taste, so you can leave out sugar if you are not used to it.
