Beef Sukiyaki

Ingredients

• Beef loin

  Bottom sirloin butt, tri-tip steak, separable lean only, trimmed 0" fat, all grades, cooked, broiled

  200g

• Soy sauce

  Regular sodium, Shoyu

  ½ cup or 128g

• Mirin

  Sun Luck

  8 tbsp or 112g

• Water

  Plain, clean water

  ½ cup or 118g

• Sugar

  White, granulated sugar

  2 ½ tsp or 11g

• Shirataki

  Jfc

  7 oz or 198g

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  1 block or 324g

• Onions

  Young green, tops only

  1 stalk or 12g

• Mushrooms

  Shiitake, raw

  3 mushroom or 57g

• Mushrooms

  Enoki, raw

  1 large or 5g

• Cabbage

  Chinese (pak-choi), raw

  1 head or 840g

Directions

1. First make your Warishita or Sukiyaki Broth - mix the soy sauce, mirin, water, and sugar together and give it a mix. Done!
2. Next drain the Shirataki noodles from the liquid they come in, parboil for 1 minute and then drain again. (this will make your noodles easier to eat)
3. Drain your Tofu, and cut it into bite-sized chunks
4. Cut up ½ Green Onion into 1cm slices
5. Cut the stems off your Shiitake Mushrooms and add a flower pattern if you’re feeling fancy!
6. Break up Enoki mushrooms into handfuls
7. Cut your Nappa Cabbage into bite size chunks, and separate the green leafy parts from the white root
8. Heat a frying pan to medium heat and add olive oil. Add your thin cuts of beef loin
9. Next add your Tofu and be careful not to overcook your beef! Once it’s browned move it to the side of the pan
10. Now add the warishita broth from before
11. Add your mushrooms, white parts of cabbage and shirataki noodles
12. Put a lid on the frying pan and let simmer for a few minutes
13. Finally add the green parts of the cabbage - simmer for a minute or two and you’re ready to eat!