Sliced Beef and Vegetables in Sukiyaki Sauce
(Available only in Cantonese)
Registered Dietitian of British Columbia, Canada and Council Member of the
Hong Kong Nutrition Association, Dr Susan CHUNG said, “Beef, tofu and egg
provide rich and quality protein, which helps repair body tissues. A
variety of vegetables and mushrooms can also be found in this healthy hot
pot dish, which does not require additional cooking oil.”
Ingredients: (To Serve 2)
| Raw beef slices | 227g |
|---|---|
| Baby cabbage | 1/2 |
| Okra | 1 piece |
| Carrot | 1 slice |
| Mushroom | 1 |
| Enokitake mushrooms | 25g |
| Shanghai cabbage | 1 |
| Tofu | 90g |
| Soft-boiled egg | 1 |
Sukiyaki sauce:
| Japanese soy sauce | 10ml |
|---|---|
| Sake | 50ml |
| Mirin | 50ml |
| Water | 300ml |
Cooking Method:
| 1. | Blanch the vegetables until cooked. |
|---|---|
| 2. | Pour the sukiyaki sauce into a pot. |
| 3. | Add the cooked vegetables, then put in the raw beef slices and soft-boiled egg. |
| 4. | Put the pot on a stove. Simmer until the ingredients are well cooked. |
Per serving:
| Energy(kcal) | 412 |
|---|---|
| Carbohydrate(g) | 20 |
| Protein(g) | 30 |
| Fat(g) | 19 |
| Sugar(g) | 9 |
| Sodium(mg) | 562 |
The energy and nutrient content is estimated according to the information
compiled from the Centre for Food Safety, Food and Environmental Hygiene
Department and the Nutrient Data Laboratory, US Department of Agriculture.
Values are for reference only.
This recipe is provided by Tsukiji Japanese Restaurant.
Extract from CookSmart, Issue 29
