Sukiyaki
Ingredients:
Seasonings:
|
450g |
|
1 piece |
|
1/2 piece |
|
3 pieces |
|
4 pieces |
|
2 pieces |
|
2 slices |
|
1 stalk |
|
2 tbsp |
|
10g |
|
60ml |
|
60ml |
|
1 tbsp |
Cooking Method:
- Cut up onions and pumpkin. Slice the mushrooms in half into 2 pieces, and slice the king trumpet mushroom into 4 pieces. Thin cut the garlic. Set aside.
- Add olive oil to your 22cm Risotto Pot and fry the garlic over medium heat.
- Add onion and tomato and stir-fry over medium heat until sizzle and fragrant.
- Melt the butter in the risotto pot and then add seasonings and the fried garlic, onion and tomato. Add beef, pumpkin, mushrooms and king trumpet mushrooms. Finally, turn the heat off when the food is cooked and add watercress.
