Sukiyaki Risotto

 

One weekend I was feeling a little adventurous. I looked at what I had in the pantry and refrigerator and what I saw were ingredients for Sukiyaki. My home is always ready for some Sukiyaki action. I went ahead and gathered all the components to complete our main entree for lunch. As I did that, I saw 2 mason jars filled with arborio rice. It was such a lightbulb moment and it's exactly what I love about cooking, there aren't any rules (At least in my home)! As you may have guessed (or not!), I made Sukiyaki Risotto!  If you know how to make basic risotto, then this is a cinch to make. Just change the chicken stock to beef stock then add light soy sauce, brown sugar and mirin will be replacing the white wine for deglazing. If you have yet to add basic risotto cooking skills to your repertoire, then the recipe below will help.


Sukiyaki Risotto

Ingredients

  • 250g Beef, sukiyaki slice
  • Dried shitake mushrooms, rehydrated (keep the liquid)
  • 1 cup of the water from rehydrating the dried shitake mushroom
  • 1/4 cup Light soy sauce
  • 2 Tbsp. brown sugar
  • 1/8 cup Mirin
  • 4 cups Beef stock, warm
  • 1 carrots, cut into half moon pieces
  • 1 onion, diced
  • 1 1/2 cups Arborio rice
  • Oilve oil
  • Butter
  • Thinly sliced leeks, for garnish

Instructions

  1. In a saucepan, warm the broth over low heat.
  2. Add 1 tablespoons olive oil in a large skillet over medium-high heat. Cook the beef until brown, about 3 minutes. Remove beef and set aside.
  3. Add 1 tablespoon olive oil to the same skillet, and stir in the onions. Cook 1 minute or until translucent. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in the mirin, stirring constantly until the mirin is fully absorbed.
  4. Add the light soy sauce, water from rehydrated mushrooms and brown sugar to the warm beef stock.
  5. Add 2 cups broth to the rice, carrots and shitake mushrooms. Stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
  6. Remove from heat, and stir in the cooked beef and butter. Season with salt and pepper and garnish with thinly sliced leeks