How to Prepare Ultimate Sukiyaki-Style Beef and Shimeji Mushrooms with Egg
Hey everyone, I hope you are having an amazing day today. Today, we're going to prepare a special dish, Simple Way to Make Perfect Sukiyaki-Style Beef and Shimeji Mushrooms with Egg. One of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Sukiyaki-Style Beef and Shimeji Mushrooms with Egg, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sukiyaki-Style Beef and Shimeji Mushrooms with Egg delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Sukiyaki-Style Beef and Shimeji Mushrooms with Egg is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must prepare a few ingredients. You can cook Sukiyaki-Style Beef and Shimeji Mushrooms with Egg using 9 ingredients and 9 steps. Here is how you can achieve that.
I made this to serve with rice for dinner!
The thinly sliced beef belly meat has fat, so it will not harden when cooked, but if using meat aside from belly meat, take it out momentarily in Step 5, and add it back to the pot when you add in the eggs.
Add a bit of mirin for those of you with a sweet tooth. For 3~4 people. Recipe by abichi
Ingredients and spices that need to be Get to make Sukiyaki-Style Beef and Shimeji Mushrooms with Egg:
- 300 grams Thinly sliced beef belly meat
- 300 grams Shirataki noodles
- 1 packet Shimeji mushrooms
- 2 Eggs
- 1 to garnish Mitsuba
- Flavoring ingredients:
- 3 tbsp Sugar
- 3 tbsp Soy sauce
- 3 tbsp Sake
Steps to make Sukiyaki-Style Beef and Shimeji Mushrooms with Egg
- Pre-boil the shirataki noodles, rinse in cold water, and remove the scum.
- Cut the shirataki noodles, shimeji mushrooms, and Japanese parsley into easy-to-eat lengths after draining.
- Add 400ml of water to a pot, add 3 tablespoons of sake and bring to a boil. Add the meat cut into easy-to-eat portions.
- Lightly skim the scum.
- Add 3 tablespoons sugar, 3 tablespoons soy sauce, the shimeji mushrooms, and shirataki noodles, and lightly boil together.
- Add whisked eggs and Japanese parsley after the flavor has melded.
- Cover with a lid and turn off the heat, cook the eggs to desired firmness in residual heat, and it is done.
- Top it on a bowl of rice for a filling meal!
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