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Sukiyaki
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1lb Sliced Sukiyaki Beef
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1/2 Nappa
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2bunch Shungiku
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2bunch Enoki
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6pc Organic Eggs
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2bnch Naga-negi
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1pk Shirataki
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1pc Tofu
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Directions:
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1) Cut tofu into 1 inch blocks, slice Tokyo-negi into 2 inch pieces. cut the hard parts of Nappa and Enoki mushrooms.
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2) Par-boil and roughly cut the shirataki before use.
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3) Put 1/2 cup of soup stock,1/2 cup of Mirin, 2/3 cup of say sauce, and 3 tablespoon of sugar in a small pan and bring to boil.
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4) Heat Sukiyaki-pan, grease with the beef fat and lay out the sliced beef.
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5) Place 1 and 2 on top of the beef and pour the sauce from 3 into the sukiyaki-pan. As they change color, remove them from the pan and dip them into the fresh beaten eggs. Eat straight away.
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Notes:
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Things you can buy at ANAsuper:
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