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Sukiyaki with Tomatoes Recipe
Sukiyaki with Tomatoes
Flavors of Japan
Total time: 30 to 60 minutes

Preparation time: 10 minutes
Cooking time: About 30 minutes

Difficulty: Easy
For 4 servings

- 400 g (14 oz.) thinly sliced beef
- 2 onions
- 1 clove of garlic
- olive oil
- a few basil leaves
- ketchup or tomato purée
- pasta

Sukiyaki base
- 200 ml (3/4 cup) soy sauce
- 600 ml (2 1/2 cups) Mirin
- 200 ml (3/4 cup) sake
- a pinch of sugar, to taste
  1. Bring the mirin and sake to a boil, then add the soy sauce and sugar to make the sukiyaki base. Simmer and reduce by at least half.
  2. Cook the pasta in boiling water; drain and reserve.
  3. Halve the onions, then slice 8 mm (1/3") thick.
  4. Blanch the tomatoes for a few seconds; peel and cut into quarters or eighths.
  5. Slice the garlic into thin slices.
  6. Heat a little olive oil in a Dutch oven or cocotte. When it is hot, add the garlic unti the oil is flavored, then add the tomatoes and onions. You don't need to stir.
  7. Once the vegetables have sweated, reduce the heat and add half the teriyaki base and the meat. Sprinkle with basil at the end of the cooking.
  8. Mix a little ketchup into the remaining cooking liquid, and combine with the al dente pasta. Serve the pasta with the vegetables and meat on the same plate.
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