Beef Sukiyaki


Sukiyaki Sauce: 1/2 Sake 1/4 Mirin 1/4 low salt soy sauce 2 tablespoons sugar 1 cup soup stock Boil sauce over medium heat for 1 minute. Thinly slice the vegetables the same size so they cook evenly. 1 pound thinly sliced Sukiyaki beef in half 4-6 Napa cabbage leaves-remove tough core 8 Shiitake mushrooms 6 oz. Enoki mushrooms Firm tofu- cut into small squares 1/2 cup Bamboo shoots sliced 8 oz. Green spinach 8 oz. Shungiku (add at the end for 30 seconds) 1 bunch Negi or green onion 1 inch grated fresh ginger 1/2 bag bean sprouts Sear cut tofu before putting into sukiyaki sauce.  Rinse then boil the yam noodles also called Ito Konnyaku before adding to sukiyaki.  Fry beef in 2 tablespoons oil.  When no longer pink, push to one side of frying pan. sprinkle 1/2 of the sukiyaki sauce over the top.  Add cut Napa, shiitake and Enoki mushrooms, and tofu.  Do not let the tofu touch the beef or it will get hard.  Add bean sprouts, bamboo shoots, green spinach, green onion and shungki last.   Add last 1/2 sukiyaki sauce over.  Cook 2-3 minutes.  Options: serve over ramen or hot rice

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