Recipe extracted with permission from Tokyo Cult Recipes by Maori Murota
Ingredients:
- 1 packet shirataki (about 400g)
- 1 pack shimeji mushrooms
- 1 leek (white phase)
- 1/2 bunch shungiku or rocket
- 1/4 Chinese cabbage
- 500 g tofu
- 600 g sliced beef
- 4 extra-original natural eggs
- 100-200 ml dashi (glance below for recipe)
- 2 packets pre-cooked udon noodles
- For the Sukiyaki broth:
- 100 ml soy sauce
- 100 ml sake
- 3 tbsp raw sugar
Instructions:
- Rinse the shirataki smartly and drain. Decrease into 3 lengths.
- Wash the shimeji and roughly separate them. Decrease the leek into 2 cm (¾ in) slices on the diagonal. Wash the shungiku, then lower across into 2 sections. Wash the Chinese cabbage and lower into 3 pieces. Decrease the tofu into 3 cm (1¼ in) cubes.
- Divulge half of of the willing substances in a pot, ideally facet by facet. (If most important, use a frying pan that doesn’t creep away too worthy condominium spherical the substances.) Pour over the sukiyaki broth, then quilt and cook on a medium warmth for approximately 10 minutes. Add half of of the meat.
- Once the vegetables are cooked, screech the pot to the desk on a burner. Spoil the eggs into particular person bowls and calmly beat with chopsticks. Let company serve themselves, dipping the assorted foods in the beaten egg of their bowl. Step by step add more foods to the pot as they inch out and repeat the cooking job as you creep, in step with the appetites of your company. If there may be now not ample liquid, add some dashi. Fine at the head of cooking (when there are usually now not any more substances in the sauce), add the cooked udon noodles.