Sukiyaki Donburi with sauteed Garlic Kale & Shitake

2-item donburi

Weekdays mean home cooked meals -- because of disappointing quality restaurant food and cost, I cook a lot at home during the week and only eat out on weekends. It can be lofty to come up with a daily menu but I enjoy the challenge.

Tonight, Chef Ary will be serving sukiyaki & sauteed garlic kale w/ shitake donburi. These two recipes are quick & very easy to make, perfect reward after a tiring day at work.

Ingredients

Sukiyaki

1 package thinly sliced beef

1 whole sweet onion, sliced

1/4 Cup shoyu (Japanese soy sauce)

1/4 Cup mirin (rice wine vinegar)

1/8 Cup sake

2 Tbsp light brown sugar

Sauteed Garlic Kale & Mushrooms

1 Tbsp vegetable oil

1 Tbsp sesame oil

6 cloves garlic, minced

1/2 package kale, chopped

1 package shitake mushrooms, sliced

salt & pepper

Directions

Sukiyaki

1. In a sauce pan, combine onions, shoyu, mirin, sake & sugar.

2. Stir and let simmer over medium high heat until onions are cooked.

3. Add beef slices and cook for approximately 2 minutes.

Sauteed Garlic Kale & Mushrooms

1. Wash all the vegetables and start cutting: mince garlic, chop the kale, slice the mushrooms.

2. Heat a skillet, combine vegetable oil & sesame oil.

3. Saute garlic until it starts to smell, then add mushrooms. Cook until mushrooms are tender.

4. Stir in kale, salt and pepper. Add water, cover, and let it cook down for a 5-7 minutes.

From Kitchen with Love,

Chef Ary

#Japanese #Meat #Asian #Vegetables #vegan #Vegetarian #Dinner #Lunch