Ingredients (serves 4)
- Beef 200g
- Shirataki konyaku (しらたき) 100g.
- Long green onion （長ネギ） 3 stalks
- Grilled tofu (焼き豆腐 yakidōfu) 1 block
- Chinese cabbage (白菜 hakusai) 2
- Shiitake mushrooms 8
- Sukiyaki sauce (すき焼きのたれ sukiyaki no tare)
- Eggs (玉子 tamago) 4
- Lard (脂 abura) 2 small cubes
Instructions
- Cut the beef, shiitake mushrooms, and Chinese cabbage into bite-sized pieces. Boil the shirataki in water, drain, and cut into bite-sized pieces. Cut the green onion diagonally into pieces, and cut the grilled tofu into about 8 pieces.
- Melt the lard in a large pan, and then add the green onion. Add the beef and enough sukiyaki sauce to just about cover the meat. Add the rest of the ingredients (except the egg), and leave it on the heat until they are cooked through (about 10 minutes).
- When eating it fresh from the pan, cover it with an uncooked egg. You can also dip the meat in the egg as well.
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