Sukiyaki

Ingredients

• •1 lb beef ribeye or sirloin, thinly sliced
• •1 block firm tofu, cubed
• •1 bunch napa cabbage, chopped
• •4 shiitake mushrooms, halved
• •2 carrots, thinly sliced
• •1 bunch green onions, cut into 2-inch pieces
• •4 oz shirataki noodles
• •1/2 cup soy sauce
• •1/4 cup sugar
• •1/4 cup mirin or rice wine
• •1 cup beef or vegetable broth
• •4 large eggs

Directions

1. 1In a large shallow pan or sukiyaki pot, combine soy sauce, sugar, mirin, and broth to make the warishita sauce.
2. 2Heat the sauce over medium-high heat until it begins to simmer.
3. 3Add beef slices to the pot and cook for 1-2 minutes until partially cooked, then push to the side.
4. 4Arrange tofu, cabbage, mushrooms, carrots, and green onions around the beef in the pot.
5. 5Add shirataki noodles and simmer everything together for 5-7 minutes until vegetables are tender.
6. 6Beat each egg in a small bowl to use as a dipping sauce.
7. 7Using chopsticks or tongs, transfer cooked beef and vegetables to individual plates and dip into the raw egg before eating.

Cook this with Miamzi 👨‍🍳

Miamzi knows what's in your kitchen — it checks this recipe against your ingredients, adds what's missing to your grocery list, plans your week, and invents new dishes from what you already have.