Ingredients

The following ingredients have 4 Servings
  • 500 g sukiyaki beef
  • 300 g or 1 large block firm tofu, diced
  • 1/2 Napa cabbage, sliced
  • 8 pcs shiitake mushrooms
  • 1 200 g pack yam noodles (shirataki) or bean tread noodles
  • 2 spring onions, chopped
  • 1 cup dashi stock
  • 1/2 cup mirin
  • 1/2 cup sake
  • 1/3 cup soy sauce
  • 1/4 cup sugar
  • 2 bunches chrysanthemum leaves (optional)
  • oil
  • 1 egg per person

Instruction

  • In a bowl combine dashi stock, mirin, sake, soy sauce and sugar.
  • In a large metal deep pan add oil, turn heat to high. Once oil it hot place slices of Sukiyaki Beef and sear until light brown in colour (do not cook fully).
  • Pour the combined sauce then add the tofu, Napa cabbage, shiitake mushrooms and spring onions.
  • Bring it to a boil then add the chrysanthemum leaves if your using one.
  • Simmer until all leaves wilt then serve while hot with raw eggs on the side used as a dipping sauce.