Kanto-style sukiyaki

 

[Ingredients for 2 servings]

・Beef (thinly sliced) 200g

・Onion 1/4

・Leek 1

・Enoki mushrooms 1/2 bag

・Fresh shiitake mushrooms 4

・Firm tofu 1/2 block

・Shirataki noodles (konjac noodles) 1/2 bag

・Chrysanthemum greens 1 bag

・Eggs 2

<Broth>

・Kelp 5g

・Water 200ml

・Mirin 50ml

・Soy sauce 50ml

・Sugar 3-4 tablespoons

[Preparation]

・Cut the beef into bite-sized pieces. Cut the onion in half lengthwise and then into wedges. Cut off the root end of the leek and slice it diagonally into 1.5cm wide pieces.

・Cut off the base of the enoki mushrooms and separate them into easy-to-eat bundles. Cut off the base of the shiitake mushrooms, and if they are large, slice them in half.

・Cut the firm tofu into bite-sized pieces. Cut off the tough part of the chrysanthemum greens at the base, wash them, and cut them into easy-to-eat lengths.

・Quickly blanch the shirataki noodles in boiling water, drain them in a colander, and when they have cooled slightly, cut them into easy-to-eat lengths.

[Instructions]

1. Soak the kelp in the specified amount of water for at least 30 minutes. In a pot, combine the mirin, soy sauce, and sugar, and heat over medium heat, simmering for about 2 minutes. Then add the kelp and water.

2. Push the kelp to the side of the pot and add the beef. Arrange the onion, leek, enoki mushrooms, and shiitake mushrooms around the beef. Add the firm tofu, shirataki noodles, and chrysanthemum greens and simmer. It is said that konjac noodles, firm tofu, and garland chrysanthemum have properties that can make the beef tough, so either arrange them separately or add them to the pot after the beef has been cooked.

3. Break an egg into a bowl and beat it. Remove any scum that rises to the surface of the pot, and dip the cooked ingredients in the beaten egg before eating.