Kanto-style Sukiyaki
Ingredients: Thin Beef Slices, Napa Cabbage Leaf, Long Green Onion, Shungiku Leaves (or Komatsuna Spinach), Shiitake Mushrooms · 30 min cook time · 380kcal · $28.50
Ingredients
300g Thin Beef Slices, 1leaf Napa Cabbage Leaf, 1stalk Long Green Onion, 50g Shungiku Leaves (or Komatsuna Spinach), 4pieces Shiitake Mushrooms, 100g Enoki Mushrooms, 100g Yaki Dofu, 100g Ito Konnyaku, 3pieces Eggs, 30ml Sake, 30ml Mirin, 30ml Soy Sauce, 15g Sugar
Instructions
1. Make the sukiyaki sauce called warishita by mixing sake, mirin, soy sauce, and sugar, then boil it briefly to remove the alcohol.
2. Cut the ingredients: slice the white part of Chinese cabbage thin, remove shiitake mushroom stems and score the surface, slice seared firm tofu, slice negi thin, and boil and strain ito konnyaku before cutting.
3. Grill the beef with the sukiyaki sauce.
4. Add Chinese cabbage and tofu into the pot.
5. Add enokitake, komatsuna, negi, and extra sukiyaki sauce. Do not cook ito konnyaku directly beside the beef as it makes the beef tough.
Source: Watch the original video