Sukiyaki with plenty of vegetables

 

Ingredients

250g beef tenderloin

1/2 pack shimeji mushrooms

3 Chinese cabbage leaves

2-3 stalks of chrysanthemum leaves

Soft-boiled egg (optional)

◆3 tablespoons soy sauce

◆1cm garlic (tube)

◆1 tablespoon each of sugar, sesame oil, and white sesame seeds

◆3 tablespoons sake

◆1 tablespoon mirin

Directions

1. Mix the ingredients and rub half of the mixture into the beef.

2. Cut the Chinese cabbage and shungiku into bite-sized pieces. Remove the stems from the shimeji mushrooms and separate them into small florets.

3. Add the beef to a frying pan and stir-fry. Once the meat changes color, add the vegetables (except the shungiku) and the remaining half of the ingredients and continue to stir-fry.

4. Cover and cook over medium-low heat for 3 minutes. Finally, add the shungiku and stir-fry briefly. Serve with a soft-boiled egg on top, if desired.