Cook The Book: Quick Sukiyaki

1. 1

   Cut off the stuck-together roots of the enoki mushrooms and shred the mushrooms apart.

2. 2

   Heat the oil in a small frying pan over high heat. Put in the leek and saute until limp. Add the enoki and shiitake and saute for a further 3-4 minutes.

3. 3

   Add the beef and sugar and stir rapidly until the beef has started to brown. Add all the other ingredients. Cook rapidly over high heat for 3-4 minutes. Turn off the heat and transfer the contents of the pan to a bowl. When cool, put the mixture on top of the rice with some of the cooking liquid. Sprinkle with shichimi pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.