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1
Place the konnyaku noodles in a colander, rub with salt to remove the odor and cut into whatever length you prefer and drain the water (this shortens cooking time).
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2
Drain the tofu as much as possible with paper towels.
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3
Cut the meat into 1 cm bite-sized pieces, and finely chop the leeks and maitake mushrooms.
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4
Heat up a pan and add the konnyaku from step 1.
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5
Break up the tofu from step 2, and add to the pan.
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6
Fry until most of the water has evaporated.
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7
You can just leave it alone for a while, but make sure to drain it thoroughly.
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8
Add sake and sugar to the noodle sauce and mix well.
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9
One the water has evaporated from step 4, add the meat, maitake mushrooms, and leeks.
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10
Once the ingredients have softened from frying, add the sauce from step 5 and simmer.
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11
Garnish with sesame oil, adding sesame seeds and shichimi spice to taste .
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12
You can eat it with raw egg, just like regular sukiyaki.
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13
You can also eat it over rice.
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14
For those of you on a diet, you can omit the sesame oil!
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15
If you want to add more oil, then also add more meat.
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16
You can make more than needed and use it in bentos or save it for later since it doesn't have much water content .
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17
It is made with all healthy ingredients as well .
