Ingredients ?

Thinly sliced beef

Baby lettuce

Kimchi mushrooms

Old tofu

Scallions

Fresh shiitake mushrooms

Raw eggs

Unsalted butter

White soy sauce/thick soy sauce/monosodium glutamate

How to make Japanese-style sukiyaki ?

Wash and root the baby vegetables and enoki mushrooms, wash the green onions, remove the head and tail and the outermost layer of skin, and split them lengthwise down the center. Wash the shiitake mushrooms and remove the stems. Rinse the tofu with water and cut into desired sizes.

Get a pan on high heat and add a little oil (you can skip the oil if you have a non-stick pan), then turn the heat up to medium and fry the tofu until golden brown on both sides, then remove from the pan and set aside.

No need to wash the pan, hot pan in the butter, so that the butter in the bottom of the pan slide evenly, a piece of thinly sliced fat beef evenly in the beef slices sprinkled with sugar, and then add some soy salt home prepared sukiyaki sauce mix gently turn until the beef slices become sauce color.

Play baby vegetables, green onions, fried tofu, fresh shiitake mushrooms and enoki mushrooms in the pot, pour in 500ml of boiling water (almost a bowl full of water), pour in the wok-ware soy sauce and the rest of the sauce mixture according to personal taste, bring to a boil over high heat, then turn down to medium-low heat and smother with a lid on for 3-5 minutes.

Beat fresh, raw eggs and use as a dipping sauce for the beef. The egg wash cools down the ingredients and enhances the flavor.