Sukiyaki

INGREDIENTS4servings

  • thinly sliced beef

    400g

  • tofu (firm or grilled tofu)

    300g

  • shirataki (or konjac noodles)

    200g

  • Japanese leek

    1

  • garland chrysanthemum (or greens)

    100g

  • shiitake mushroom

    4

  • beef tallow (or vegetable oil)

    proper amount

[A]【Warishita sauce】

  • ・Shimaya Dashi-no-moto

    1/2 tsp

  • ・soy sauce

    80ml

  • ・cooking sake (or white wine)

    100ml

  • ・sugar

    35g

  • ・water

    250ml

The standard of measuring
  • 1 Tbsp (table spoon) ＝ 15ml,
    1 tsp (tea spoon) ＝ 5ml
  • Shimaya Dashi-no-moto 1 tsp ＝ about 4g
    (powder type, granule type)

DIRECTIONS

  1. Cut the beef into bite-sized pieces. Cut the tofu into 16 pieces.
  2. Boil the shirataki and cut it into bite-sized pieces.
  3. Cut the Japanese leek into 3 cm length. Cut off the hard part of the garland chrysanthemum and cut it into half. Cut off the stem of the shiitake mushrooms.
  4. Put [A] into a pot and bring it to a boil to make warishita sauce.
  5. Heat the beef tallow into a pot, put the beef and cook it lightly. Add [4] and bring the sauce to a boil. Add the tofu, shirataki and vegetables, simmer until they are cooked through.

Japanese style is that beaten raw egg is used as the dipping sauce when eating sukiyaki, but you can eat sukiyaki deliciously without raw eggs.

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