【 Golden Ratio Beef Sukiyaki and Seaweed Salad 】

【 Golden Ratio Beef Sukiyaki and Seaweed Salad 】

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Gentleness, the golden ratio 🍲

On the weekend, beef sukiyaki is ready.

Together with seaweed salad to prepare the stomach, nutritional balance ◎ 🥗

(Ponzu sauce × sesame oil × ground sesame dressing is the best!)

* * Materials (for 2 people) * *

- Beef: 300g (for shabu-shabu and sukiyaki)

- Chinese cabbage: 1 / 4 (cut into bite-size pieces)

- 1 green onion (diagonally sliced)

- Shirataki: 1 bag (lightly pour boiling water to remove odor)

- 1 / 2 bag of enoki mushrooms (to loosen by removing stones)

- Grilled tofu: 1 chop (cut into bite-size pieces)

- Bean sprouts: As much as you like (if you like crunchy, add it at the end)

- Carrot: Several thin slices (Hana-shaped for decoration)

- Beef tallow: 1 piece (oil is OK if not available)

- Egg: 1 per person (for dipping and eating)

🍶 (Golden Ratio, about 450ml)

- Water: 200ml

- Soy sauce: 100 ml

- Mirin: 100 ml

- Sake: 80 ml

- Sugar: 3 tablespoons

- Hondashi: 1 teaspoon

✔ If you like sweetness → Add 1 teaspoon of sugar

✔ When you want to make it rich → Add 1 teaspoon of soy sauce

👉 Just mix everything this time (no alcohol skipping)

* * How to make * *

* Carrots are hollowed out with a mold in advance and heated in a 600W range for 30 seconds

① Melt the beef tallow in a pan and bake the green onions to bring out the aroma.

Add the beef and cook until it changes color.

③ Add half the amount of warishita (about 225 ml) and let the whole blend in.

④ Take out the beef once and arrange Chinese cabbage, bean sprouts, grilled tofu, Shirataki and enoki mushrooms.

⑤ Add the remaining warishita, mix lightly and simmer for 5-7 minutes.

⑥ Return the beef, put the carrots on top and boil for a while.

⑦ Beat the egg and eat it while dipping 🍲✨

💡 Points

If you divide the warishita into two portions, the taste will not be too strong and it will be mellow.

If you put the bean sprouts early, the scent will spread gently 🥬

Seaweed salad (with sukiyaki ♡)

* * Materials (for 2 people) * *

- Dried wakame: 3 ~ 4g (pinch)

- 1 cucumber (thinly sliced)

- Crab sticks: 2-3 (to loosen)

- White sesame: a little (for topping)

Dressing (just mix)

- Ponzu: 2 tablespoons spoon

- Sesame oil: 2 tsp

- Sugar: a pinch

- Soy sauce: 1 / 2 tsp

- Ground sesame: 1 tsp

* * How to make * *

① Soak the wakame in water and squeeze out the water.

② Add cucumber and crab stick and mix.

③ Add dressing and mix to complete 🥗

* * PFC balance (Sukiyaki per person) * *

Protein: about 47.8g

Fat: about 47.5 g

Carbohydrate: about 3.6g

Calorie intake: about 890 kcal

Protein is taken firmly, and it is a satisfying dish that doubles as a main dish + side dish.

Carbohydrates are mainly derived from sugar and mirin.

If you combine rice, 100 g (about 168 kcal) is the total

It will be around 1,050 kcal 🍚

💾 would appreciate it if you could save this post so you can make it anytime.

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On this account, we are sending out daily recipes that are kind to the skin, mind, and body with the theme of "cooking from the 40s 🍚

✔ Working on irregular holidays / Building body at the gym

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✔ reward rice is also OK ◎ Without unreasonable "loosely arranged" life

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