Sumo Rice

牛肉寿喜烧锅
Beef Sukiyaki

Ingredients 食材
2cups SUMO rice (cooked) 相扑米饭(熟)
Soup Base 汤底
500g Water 水
5g Kombu 昆布
75g Sake 清酒
90g Mirin 味醂
80g Soy Sauce 酱油
25g Sugar 糖

Main Ingredients 主要食材
300g Beef Short Ribs Slices 火锅牛小排片
80g Onion, thick sliced 洋葱（厚片）
1 Leek, white part only, diagonal sliced 大葱白（斜切）
40g Carrot 胡萝卜片
100g Konjac 蒟蒻
40g Fresh Shiitake Mushroom 香菇
100g Oyster Mushrooms 平菇
50g Rocket Leaves 芝麻叶
400g Frozen Udon Noodles 冷冻乌冬面

Instructions 做法
1. Prepare the broth 准备汤底
Combine water and kombu in a pot. Heat gently for about 10 minutes without boiling. Remove kombu before boiling.
锅中加入清水和昆布，小火加热约10分钟，不要煮沸。水快滚时取出昆布。

2. Make the sukiyaki sauce 调制寿喜烧酱汁
Add sake, mirin, soy sauce, and sugar into the pot. Stir until sugar dissolves.
加入清酒、味醂、酱油和糖，搅拌至糖融化。

3. Cook the vegetables 烹煮蔬菜
Add onion, leek, carrot, konjac, shiitake mushrooms, and oyster mushrooms. Simmer for 5–7 minutes until slightly tender.
加入洋葱、大葱、胡萝卜、蒟蒻、香菇和平菇，小火煮约5–7分钟至微软。

4. Cook the beef 加入牛肉
Add sliced beef and cook briefly until just done.
加入牛肉片，稍微煮至变色即可。

5. Add udon noodles 加入乌冬面
Add frozen udon noodles and cook for about 2–3 minutes.
放入冷冻乌冬面，煮约2–3分钟。

6. Finish and serve 完成
Add rocket leaves and cook for another 30 seconds and serve with sumo rice.
最后加入芝麻叶，再煮30秒配相扑米饭一起享用。

Tips 小贴士
Traditionally served with raw egg dipping sauce.
传统吃法可搭配生鸡蛋蘸食。
You can also add tofu, napa cabbage, or enoki mushrooms.
也可加入豆腐、大白菜或金针菇增加风味。

发菜蚝豉焖冬菇

材料：

相扑米饭（熟）
发菜 3 两
蚝豉 12 只
冬菇 1 只（泡软）
西兰花 1 棵
姜片 4 片
葱段 1 棵

调味料：
蚝油 1 汤匙
冰糖 2 茶匙（或 1 小粒）
绍酒 2 茶匙
鸡汁 1 茶匙
鸡汤 约 400 ml（不够可再加）
老抽 1 汤匙（调色用）

处理材料

发菜：
发菜浸泡 30 分钟，换水后加入 1 汤匙油及 1 汤匙生粉，杂质会随油浮起。
在水中轻轻把发菜拨松，再用清水冲洗数次，备用。

蚝豉：
蚝豉用清水浸 10 分钟，洗净。
用姜、葱焯水后擦干，加入少许糖、盐、绍酒、生粉和麻油腌一会儿。
烹煮前再把蚝豉擦干，备用。

做法：

1.锅中下油，中火爆香姜片和葱段，加入蚝豉和冬菇，煎至两面金黄。
加入所有调味料，煮滚后转小火焖 10 分钟。

2.加入发菜，再焖 10–15 分钟至发菜变软，汤汁刚好没过材料即可。

3.西兰花加水和少许油焯熟，备用。

4.取一个较高的碗，把焖好的材料排好：
冬菇反扣放在碗中央，蚝豉围放在四周，再把发菜填满中间并铺平表面。

5.装碗时尽量撇去姜葱，并将汤汁倒回锅中。

6.取一个大圆盘反扣在碗上，一起翻转，即可形成漂亮的造型。

7.用焯好的西兰花围边装饰。

8.将锅中的焖汁加入生粉水勾芡，淋在菜面上，搭配相扑米饭即可享用。
Ingredients:
Sumo rice (cooked)
Fat choy (black moss) – 3 taels
Dried oysters – 12 pcs
Shiitake mushroom – 1 pc (soaked until soft)
Broccoli – 1 stalk
Ginger slices – 4 slices
Scallion segments – 1 stalk

Seasoning:
Oyster sauce – 1 tbsp
Rock sugar – 2 tsp (or 1 small piece)
Shaoxing wine – 2 tsp
Chicken essence – 1 tsp
Chicken stock – about 400 ml (add more if needed)
Dark soy sauce – 1 tbsp (for colour)

Preparation
Fat choy:
Soak for 30 minutes. Change water, add 1 tbsp oil and 1 tbsp cornstarch.
Gently loosen, rinse well, and set aside.

Dried oysters:
Soak for 10 minutes, rinse clean.
Blanch briefly with ginger and spring onion, then pat dry.
Marinate with a little sugar, salt, Shaoxing wine, cornstarch, and sesame oil.

Method
1.Heat oil in a pan. Fry ginger and spring onion until fragrant.
Add dried oysters and mushroom, pan-fry until lightly golden.

2.Add all seasoning and bring to a boil. Lower heat and simmer for 10 minutes.

3.Add fat choy and braise for another 10–15 minutes until soft.
Sauce should just cover the ingredients.

4.Blanch broccoli in boiling water with a little oil.

5.Arrange cooked ingredients in a bowl, turn over onto a plate.

6.Arrange the blanched broccoli around the dish.

7.Thicken the remaining braising sauce with cornstarch slurry, pour over the dish, and serve with sumo rice