Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to make a special dish, Sukiyaki-Style Beef and Shimeji Mushrooms with Egg. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Sukiyaki-Style Beef and Shimeji Mushrooms with Egg is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Sukiyaki-Style Beef and Shimeji Mushrooms with Egg is something that I’ve loved my whole life.
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 get started with this particular recipe, we must prepare a few components. You can have 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 Prepare 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
Instructions to make 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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So that’s going to wrap it up with this exceptional food How to Prepare Favorite Sukiyaki-Style Beef and Shimeji Mushrooms with Egg. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!