Sukiyaki-style Kurumabu Seasoned with Sweet- Savory Sauce

• 3 Ginger-soy sauce flavored kurumabu
• 1/8 to 1/4 of a head Chinese cabbage
• 1 White part of a Japanese leek
• 1 block Grilled tofu (or atsuage)
• 1 Burdock root
• 5 cm Daikon radish
• 1 Mushrooms of your choice
• 20 grams Cellophane noodles made from mung beans
• 1 dash Sesame oil
• 1 Kombu based dashi stock
• 100 grams plus Brown rice amazake
• 4 tbsp plus Soy sauce

1. Cut the kurumabu into quarters.
2. Shave the burdock root as if it were a pencil.
3. Cut up the other ingredients into easy to eat pieces.
4. Heat sesame oil in a pan, and stir fry the burdock root until it imparts a sweet aroma over low-medium heat.
5. Combine the ingredients to make the sauce and add to the pan.
6. Add the rest of the ingredients.
7. Cover with a lid and simmer.
8. When everything is cooked, it's done!

gingersoy sauce flavored kurumabu, head chinese cabbage, root, radish, mushrooms, noodles, sesame oil, stock, brown rice, soy sauce

Taken from cookpad.com/us/recipes/155518-sukiyaki-style-kurumabu-seasoned-with-sweet-savory-sauce (may not work)