Craving a comforting yet exciting meal? Look no further than this recipe for Dry Sukiyaki with Pork! This flavorful dish elevates the classic sukiyaki experience, ditching the traditional broth for a rich, savory sauce that clings perfectly to tender pork and chewy noodles. Imagine succulent pork slices, infused with the umami depth of soy sauce, mirin, and a hint of sweetness, all intertwined with perfectly cooked noodles – a symphony of textures and tastes in every bite. Forget watery broths; this dry version offers a concentrated burst of flavor that will leave you wanting more.
This recipe simplifies the often-complex process of making sukiyaki, making it accessible even for novice cooks. We'll guide you through each step, from preparing the flavorful sauce to perfectly cooking the noodles and pork, ensuring a delicious and satisfying meal every time. Ready to embark on a culinary adventure? Let's dive into the step-by-step instructions!
Tools Needed
- wok or large frying pan
Ingredients
- Pork slices: 350 grams
- Egg: 1
- Seasoning powder
- Flavor enhancer: 1/2 teaspoon
- Soy sauce: 1/2 teaspoon
- Vegetable oil: 1 tablespoon
- Garlic: 2 cloves, minced
- Chinese morning glory: 100 grams
- Chinese cabbage: 200 grams
- Glass noodles (soaked): 150 grams
- Water: 100 milliliters
- White soy sauce: 1 tablespoon
- White sugar: 1 teaspoon
- Eggs: 2
- Sukiyaki sauce: 8 tablespoons
- Chinese chives: 2 stalks
Step-by-Step Instructions
Step 1. Marinate and Prepare
- In a bowl, combine pork slices, 1 egg, seasoning powder, 1/2 teaspoon flavor enhancer, 1/2 teaspoon soy sauce, and 1 tablespoon vegetable oil. Mix well, preferably kneading with your hands for a long time to tenderize the pork. Let it marinate for 30 minutes.
Step 2. Stir-fry Pork and Vegetables
- Heat a little vegetable oil in a wok. Add minced garlic and stir-fry until fragrant and golden yellow.
- Add the marinated pork to the wok and stir-fry until cooked through and slightly white.
- Add Chinese morning glory, Chinese cabbage, and soaked glass noodles. Pour in 100ml of water to help stir-fry and soften the noodles.
Step 3. Season and Finish
- Add 1 tablespoon white soy sauce, 1 teaspoon white sugar, and stir-fry to combine.
- Crack 2 eggs into the mixture and stir-fry until cooked.
- Add 8 tablespoons of sukiyaki sauce and 2 stalks of chopped Chinese chives. Stir-fry until everything is well combined and the vegetables are cooked.
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Tips
- For softer pork, massage the marinated pork thoroughly.
- If using dry glass noodles, soak them in water for about 20 minutes before adding them to the stir-fry.
- Adjust the amount of sukiyaki sauce according to your preference. Add more water for a juicier dish.
- For a more concentrated flavor, add extra sukiyaki sauce as a dipping sauce when serving.
Nutrition
- N/A
FAQs
1. Can I use a different type of meat in this recipe?
Yes! Beef, chicken, or even tofu would be delicious substitutes for the pork. Adjust cooking time as needed depending on the protein you choose.
2. How can I make the noodles extra chewy?
Ensure you don't overcook the noodles! Follow the package instructions carefully, and aim for a slightly firm texture as they will continue to cook slightly even after you remove them from the heat.
This Dry Sukiyaki with Pork recipe offers a delicious and satisfying twist on a classic dish, perfect for a weeknight dinner or a special occasion. The combination of tender pork, chewy noodles, and rich sauce is sure to impress. Enjoy this flavorful and easy-to-make recipe, and don't hesitate to experiment with your favorite vegetables and toppings!