Sukiyaki-Style Beef and Shimeji Mushrooms with Egg

1. 1

   Pre-boil the shirataki noodles, rinse in cold water, and remove the scum.

2. 2

   Cut the shirataki noodles, shimeji mushrooms, and Japanese parsley into easy-to-eat lengths after draining.

3. 3

   Add 400ml of water to a pot, add 3 tablespoons of sake and bring to a boil.

4. 4

   Add the meat cut into easy-to-eat portions.

5. 5

   Lightly skim the scum.

6. 6

   Add 3 tablespoons sugar, 3 tablespoons soy sauce, the shimeji mushrooms, and shirataki noodles, and lightly boil together.

7. 7

   Add whisked eggs and Japanese parsley after the flavor has melded.

8. 8

   Cover with a lid and turn off the heat, cook the eggs to desired firmness in residual heat, and it is done.

9. 9

   Top it on a bowl of rice for a filling meal!

* Per serving · 4 servings · Values may vary.

No additional tips available.