SUKIYAKI

Ingredients:

1/4	kg	MONTEREY BEEF SUKIYAKI CUT
4	pc	pechay Baguio leaves, cut into 1-1/2”
6	cups	water
2	pc	beef bouillon cubes
2	tbsp	mirin (Japanese sweet rice wine)
1/4	cup	light soy sauce
1/2	tsp	iodized fine salt
1/4	tsp	pepper
50	grams	sotanghon noodles, soaked in water
1	pc	medium carrot, sliced into thin rounds
2	pc	soft Japanese tofu, cut into cubes
1	bunch	onion leeks, cut into 3 inch pieces
4	pc	MAGNOLIA BROWN EGGS

Procedure:

Pan-fry beef in high heat until medium rare. Remove from heat and set aside.
In a saucepot, add water and bouillon cubes. Bring to boil. Add mirin, soy sauce, salt and pepper. Simmer for 5 minutes.
Add drained sotanghon, carrot, tofu, pechay, pan-fried beef and leeks. Transfer to 4 individual bowls or in a soup tureen.
Break egg directly into each bowl and let stand to allow cook in the hot soup. Serve.

Makes 4-5 servings.

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