Ingredients
- 500g TenderBites Pork Sukiyaki (thinly sliced)
- 2 tbsp cooking oil
- 1 medium onion, sliced thinly
- 1 cup shiitake or button mushrooms, sliced
- 1 small carrot, julienned
- ½ head Chinese cabbage (pechay Baguio), chopped
- 1 pack sotanghon or glass noodles, soaked and drained
- 1 block tofu, cubed and lightly fried (optional)
- 3 cups beef or pork broth
- 3 tbsp
- 2 tbsp mirin (or substitute with 1 tbsp sugar + 1 tbsp water)
- 1 tbsp sugar
- 1 tbsp sesame oil
- Salt and pepper, to taste
- Chopped spring onions, for garnish
Meat You'll Need
Preparation
- Prepare the broth: In a small bowl, combine soy sauce, mirin, sugar, and sesame oil. Set aside.
- Sauté the aromatics: Heat oil in a deep pan or hotpot. Sauté onions until fragrant and translucent.
- Cook the pork: Add the TenderBites Pork Sukiyaki slices. Stir-fry until lightly browned.
- Add vegetables: Toss in mushrooms, carrots, and cabbage. Stir gently for 2–3 minutes.
- Simmer: Pour in the broth mixture and add stock. Let it simmer for 5–7 minutes until vegetables are tender.
- Add noodles and tofu: Mix in the soaked sotanghon and tofu cubes. Simmer for another 2–3 minutes.
- Season and serve: Adjust salt and pepper to taste. Top with spring onions before serving.
Cooking Tips
- For a richer flavor, use homemade broth made from pork bones or store-bought broth cubes dissolved in hot water.
- If you prefer a sweeter sukiyaki, add an extra teaspoon of sugar or a splash of mirin.
- Serve with a side of steamed rice or raw egg dip (traditional Japanese style) for an authentic touch.
- Substitute tofu with quail eggs or fish balls for a Filipino twist.
