beef loin(thinly sliced) 300 g
Japanese long onion(may substitute leek) 2 stalks
konjac yam noodles(shirataki) 200 g
enoki mushrooms 1 pack
grilled tofu 1 block
shiitake mushrooms 8
Chinese cabbage 200 g
chrysanthemum leaves(100-200 g) 1/2 to 1 bunch
beef tallow (fat)(may substitute salad oil) as needed
Soy Sauce 100 ml
Mirin 100 ml
sugar 3 Tbsp
water 200 ml
Cut the beef into 2 to 3 portions. Diagonally cut the long onions into 1 cm (1/2 in.) widths. Parboil the yam noodles and then cut into easy-to-eat lengths. Cut the grilled tofu into 8 equal pieces. Remove the stems from the shiitake mushrooms and score a crisscross pattern on each cap.Chop up the Napa cabbage; remove the hard center stem from the chrysanthemum leaves and cut into 5 cm (2 in.) lengths.
Combine (A) to prepare the sukiyaki stock.
Using a portable gas or electric countertop stove, heat up a large pan or wok, melt the beef tallow and grease the entire pan.
Reduce the heat and add the long onions. When fragrant, add the beef and quickly cook both sides.
When browned, pour in (A) and bring to a simmer.
Turn the heat to low, and add the remaining ingredients as space permits. Eat the ingredients as they finish cooking, replenishing the skillet with more ingredients. When the broth is reduced, replace it with some of the simmering liquid.
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