Sukiyaki

Sukiyaki is a well-known Japanese cuisine. We eat sukiyaki only once in a while, on special occasions. Sliced beef is used for sukiyaki but some region of Japan uses pork instead. You can eat as it is or eat with raw eggs. The must-have vegetables are Chinese cabbage, enoki mushroom, tofu, and shirataki (konjac noodle). Other vegetables are of your choice.

Ingredients
Sliced beef　　　　　　　500g-1kg
Chinese cabbage　　　　1/8pcs
Enoki mushroom　　　　　200-300g
Shirataki　　　　　　　　400g
Tofu　　　　　　　　　　400g
White Japanese radish　　200g
Shungiku (crown daisy)　　200g
Shiitake mushroom　　　　4pcs

<Sauce>
Soya-bean sauce　　　　300㏄
Mirin　　　　　　　　　　150㏄
Sugar　　　　　　　　　200g
Dashi soup　　　　　　　100㏄

How to cook
1. Wash vegetables and cut into small pieces. Slice white radish at 1cm thickness. Cut tofu into six. Wash shirataki with hot water and cut with scissors.
2. Put all the ingredients of <sauce> in a small pan and heat until boils. Stop heating and let it cool. Make sure all sugar has been dissolved.
3. In a large pan, spread oil (beef fat is preferable) and heat. Cook 1 slice of beef. Add about half of <sauce>.
4. Add white part of the Chinese cabbage, white radish, tofu, shiitake, and shirataki. Pour 1/4 of sauce. You don’t need to cook all the vegetables. You can cook again after you have eaten some of vegetables.
5. Add enoki mushrooms, leaf part of the Chinese cabbage, and shungiku when Chinese cabbage has been cooked.
6. Cook beef one by one. Eat with raw eggs.
7. Add some more vegetables and pour the rest of sauce after you have eaten vegetables in a pan.
8. You can add “udon”, Japanese white noodle, after you have eaten vegetables and beef.