- Cooking time
- 25 minutes
- Energy
- 566 calories
- Sodium
- 3.9 g
Ingredients (for two people)
- - Thinly sliced beef
- 200 g
- - Grilled tofu
- 150 g (1/2 block)
- - Leek
- 1
- - Chrysanthemum Greens
- 1 bundle
- - Raw shiitake mushrooms
- 4
- - Enokitake mushroom
- 1/2
- - Shirataki noodles
- 200 g
- - Beef tallow
- Suitable amount
- - Egg
- 2
A
- □ Umami Sauce
- 80 ml
- - Water
- 80 ml
Recipe
1: Cut the beef and tofu into bite-sized pieces, and cut the scallions diagonally into 1 cm pieces. Cut the shungiku edible chrysanthemums into 4–5 cm pieces. Remove the tough stems of the shiitake mushrooms. Remove the tough stems of the enokitake mushrooms and unravel them. Parboil the shirataki noodles and cut them into smaller pieces.
2: Heat up the sukiyaki pot or frying pan. Melt and spread the beef tallow around the bottom of the pot/pan, and then cook the scallions.
Add and lightly grill the beefAAdd ____, then simmer tofu, shirataki noodles, the mushrooms, and Shungiku edible chrysanthemums in that order. Dip into beaten egg and eat.
