Ingredients: 600 g thinly sliced beef (roast) 1 onion 150 g green onion 4 fresh shiitake mushrooms 200 g itokonyaku 1 yaki-tofu 1 bag of fu Beef lard sake sugar soy sauce konbu dashi 4 eggs
Directions:1. Cut beef into 5-6 cm strips. 2. Cut onion in half. Cut halves into 5-6 size slices. 3. Cut green onion into 5 cm pieces. 4. Remove stems from shiitake. 5. Boil itokonyaku. (cut into an easy to eat size). 6. Cut yaki-tofu into 8 pieces. 7. Soak fu in water. Squeeze out excess water. 8. Heat sukiyaki-nabe (pan or skillet). 9. Briefly cook beef evenly on both sides. Do not over cook 10. Add in this order: sake, sugar then soy sauce. 11. Add 1/2 of the ingredients except for the fu. 12. When water level increases, add fu. 13. If desired, put raw egg in small bowl. Dip sukiyaki in it. Eat immedietly, do not overcook. |