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Western-Style, Demiglace Sukiyaki - Recipe Video

A simple and easy to understand recipe video shows how to make Western-Style, Demiglace Sukiyaki.
We came up with a little different hot pot recipe. It's a Western-style pot that is like a beef stew. The flavors of vegetables and the umami of beef blend together to create a hot pot, unlike anything you've ever had before. Pair with red wine. This recipe is perfect for a little special occasion!
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Cook time

30 minutes

Ingredients
2 servings

  • Chuck roll
    200 g
  • White button mushroom
    8
  • Onion
    1
  • Tomato
    1
  • Potato
    1
  • Carrot
    1
  • Noodle Soup
  • Demi-glace sauce
    100 g
  • Canned diced tomatoes
    100 g
  • Red wine
    100 ml
  • Water
    100 ml
  • Soy sauce
    50 ml
  • Sugar
    1 tbsp
  • Salted butter
    10 g
  • Whipping cream (Heavy cream)
    10 ml

How to make

  1. Prepare. Peel the potato and remove the potato-eye. Peel the carrot.
  2. 1. Slice the onion thinly. Cut the potato into bite-sized pieces. Roughly chop the carrot.
  3. 2. Cut the tomato into 8 equal wedges and cut off the stem.
  4. 3. Heat a deep skillet over medium heat, melt salted butter, stir-fry Step 1, and when the onions start to soften, add the chuck roll and continue to stir-fry.
  5. 4. When the color of the chuck roll starts to change, add all the noodle soup (tsuyu) ingredients, add Step 2 and the white button mushroom, bring it to a boil over high heat, reduce the heat to low, and simmer it for about 15 minutes.
  6. 5. When the potato and the carrot are cooked, remove it from the heat.
  7. 6. Finish by adding the whipping cream (heavy cream) in a circular motion and it's ready.

Tips for cooking

By putting the noodle soup (tsuyu) ingredients on fire once before adding them, you can feel the natural sweetness and texture of the ingredients more, and the flavors will blend well.

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