Sukiyaki

Ingredients:

• Sukiyaki

  • 1/4 lbs thin sliced beef

  • 1/2 pack enoki mushrooms

  • 1 pack of shirataki yam noodles

  • 2 shiitake mushroom

  • 1/4 napa cabbage (chopped)

  • 1/4 medium firm tofu

  • hand full of Shungiku greens (if available can sub for bok choy)

  • 1 Onsen egg

• Sukiyaki Sauce

  • 100 ml Sake

  • 50 ml Mirin

  • 50 ml Soy sauce

  • 2 tbs Sugar

Step by step:

1. For the sauce

   1. In a pot, combine the sake, mirin, soy sauce and sugar

   2. Bring to a boil and let simmer for a while to allow alcohol evaporate

   3. When evaporated, set to the side

2. Then cut your napa cabbage in a 1/4

3. Remove the stems from shiitake mushrooms and carve a star-shaped pattern on the caps of the shiitake

4. Slice your tofu into 1/4 and into bite size pieces

5. Then strain and rinse your noodles throughly and cut into smaller pieces

6. Cut your Shungiku leaves into smaller pieces

7. Once everything is cut, start cooking your beef

8. In a pan, saute your beef and add some of your sauce over

9. Next, add all your veggies and noodles (don’t cook the noodles next to the beef because it will soak up the juices from it)

10. Then, pour the rest of the sauce on top!

11. Cover and let simmer for a few minutes, then it is ready to serve!

12. Serve with a scoop of rice and top it off with your onsen egg! Enjoy!

Get full recipe here

Recipe Credit: Cooking With Dog