Step-by-Step Guide to Prepare Award-winning Pork & Bifun Steamed Sukiyaki

Hello everybody, it's Jim, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, Recipe of Any-night-of-the-week Pork & Bifun Steamed Sukiyaki. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Pork & Bifun Steamed Sukiyaki, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pork & Bifun Steamed Sukiyaki delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pork & Bifun Steamed Sukiyaki is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few components. You can cook Pork & Bifun Steamed Sukiyaki using 7 ingredients and 3 steps. Here is how you cook it.

I also have a recipe blog where I upload bigger photos of my recipes, as well as update my journal (in Japanese). http://plaza.rakuten.co.jp/nao53nao/ Add whatever vegetables you like. You can use chicken or beef instead of pork. If you're using pork or chicken, rub in some sake first. Adjust the seasoning on how watery the vegetables are. Use whatever type of soy sauce you prefer. You can make a huge batch, divide into small portions and freeze for use in bentos - convenient! Recipe by Naonao

Ingredients and spices that need to be Take to make Pork & Bifun Steamed Sukiyaki:

1. 1 pack Bifun
2. 300 grams Thinly-sliced pork shoulder
3. 1 bit less than 1/4 of a cabbage Chinese cabbage
4. 1 Cooking sake (to marinate the meat)
5. 2 to 3 tablespoons ● Sugar
6. 1 tbsp ● Soy sauce
7. 3 tbsp ● Tamari

Instructions to make to make Pork & Bifun Steamed Sukiyaki

1. Cut up the cabbage roughly. Rub in the cooking sake into the pork. Line the bottom of a large pot with the cabbage, and put the bifun noodles on top.
2. Line the pork on top of the noodles and add the ingredients marked ● . Cover with a lid and simmer over medium heat until the vegetables exude moisture, adjusting the heat to prevent scortching. Uncover the lid, mix to untangle the noodles and pork and evenly distribute the seasonings. Put the lid back on and simmer over low heat until the noodles are cooked through, stirring occasionally. Done!
3. Eat while mixing with a raw beaten egg as you would eat sukiyaki.

While this is in no way the end all be guide to cooking easy and quick lunches it's excellent food for thought. The expectation is that will get your creative juices flowing so that you can prepare wonderful lunches for the family without the need to accomplish too terribly much heavy cooking at the process.

So that's going to wrap this up with this special food Easiest Way to Prepare Any-night-of-the-week Pork & Bifun Steamed Sukiyaki. Thank you very much for reading. I'm confident you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!