Pork & Bifun Steamed Sukiyaki

1. 1

   Cut up the cabbage roughly.

2. 2

   Rub in the cooking sake into the pork.

3. 3

   Line the bottom of a large pot with the cabbage, and put the bifun noodles on top.

4. 4

   Line the pork on top of the noodles and add the ingredients marked .

5. 5

   Cover with a lid and simmer over medium heat until the vegetables exude moisture, adjusting the heat to prevent scortching.

6. 6

   Uncover the lid, mix to untangle the noodles and pork and evenly distribute the seasonings.

7. 7

   Put the lid back on and simmer over low heat until the noodles are cooked through, stirring occasionally.

8. 8

   Done!

9. 9

   Eat while mixing with a raw beaten egg as you would eat sukiyaki.

* Per serving · 4 servings · Values may vary.

No additional tips available.