Pancit Habhab, Sukiyaki Style
Procedure
Combine all stock base ingredients in a wok and bring to a boil.
In a pan, sauté in oil all the vegetables only until half cooked. Season with salt, sugar and pepper.
Put half of the vegetables into the boiling stock.
In the same pan, sear the sukiyaki beef only until half cooked. Set aside.
To the stock, add in 500 g habhab noodles. Toss lightly. Cook till noodles soften.
Top with sukiyaki beef. Toss.
Drizzle with sesame oil. Top with sautéed vegetables and sesame seeds
Serve on banana leaves
Ingredients
Beef sukiyaki
2 Tbsp sesame oil
Toasted sesame seeds
Banana leaves
STOCK BASE
¼ cup Kikkoman soy sauce
1 cup mirin
½ cup Sake or Chef Reggie’s Aromatic seasoning wine
4 cups beef stock or 4 cups of water with a beef cube
½ cup sugar (add more to taste)
Kombu, 2 credit card-sized pieces
1 Tbsp dashi
2 tsp cornstarch
1 carrot, florets
VEGETABLES
4 Tbsp oil
1 cup cabbage, sliced (or Napa cabbage)
2 onions, sliced
1 leek, sliced
100g fresh shitake, sliced
½ tsp salt
1 tsp sugar
¼ tsp pepper