Ingredients (serves 4-5):
* Amount of meat and vegetables can be flexible
- 400-500 g Sliced beef (Usugiri)
- 200- 300g Shirataki Noodles (しらたき/糸こんにゃくIto Konnyaku)
- 100g Enoki mushroom
- 100g Shimeji mushroom
- 1 Onion (sliced)
- 2-3 Naganegi (Long spring onion)- sliced in 2cm size
- 80g Gobo (Greater burdock root) -thinly sliced and quickly boiled
- 1 block of Firm Tofu *Ideally grilled Ｔｏｆｕ (焼豆腐Yaki-tofu)
- Sukiyaki Sauce (Adjust the amount of Sukiyaki sauce depending on amount of vegetables and meat.)
How to Make Sukiyaki Sauce
- 1/2 cup (100cc) of Soysauce
- 1/2 cup of Rice wine (Sake or cooking sake)
- 1/2 cup of Sugar
Optional Ingredients
Egg, Mochi, Shungiku leaves (春菊)
Cooking
1. Heat 1 big spoon of cooking oil in the pan and cook beef. When beef is cooked, add seasonings for sukiyaki sauce (soysauce, sake and sugar).
2. Move the beef to one side of the pan and add shirataki, white cabbage, gobo, long spring onion, onion, tofu and mushrooms and cover the pan. (Only part of the ingredients will be soaked by sauce but they will shrink.)
3. When the ingredients shrink, mix them (among their portion of the pan) so that those on top will be soaked as well. Cook for 5 to 10 minutes.4. Taste and adjust flavor by adding sukiyaki sauce ingredients if necessary.
5. Serve hot. Eat it with rice or udon which you can add in the remaining soup after you finish eating meat and vegetables!
