Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, sukiyaki-style beef and shimeji mushrooms with egg. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Sukiyaki-Style Beef and Shimeji Mushrooms with Egg is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Sukiyaki-Style Beef and Shimeji Mushrooms with Egg is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first 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 cook that.
The ingredients needed to make Sukiyaki-Style Beef and Shimeji Mushrooms with Egg:
- Take 300 grams Thinly sliced beef belly meat
- Get 300 grams Shirataki noodles
- Make ready 1 packet Shimeji mushrooms
- Get 2 Eggs
- Take 1 to garnish Mitsuba
- Get Flavoring ingredients:
- Take 3 tbsp Sugar
- Get 3 tbsp Soy sauce
- Get 3 tbsp Sake
Instructions 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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