- 10 cl of sake
- 10 cl of water
- 12 cl of mirin
- 12 cl of soy sauce
- 4 tablespoons of sugar
- 300 g of beef
- 300 g of noodles Ito Konnyaku (shirataki)
- 2 leeks
- 3 eggs
- ½ Chinese cabbage
- 4 fresh shiitake mushrooms
- 100 g of Mushrooms enokitake
- 1 very firm tofu
Cut the noodles into pieces about 10 cm, cook in water until boiling. Drain and rinse under cold water and drain well again and reserved.
Cut the beef into thin slices (like slices of ham), then into pieces of 5 cm.
Wash, drain and reserve the mushroom enokitake. Break each egg into a individual bowl, beat and set aside.
Cut Chinese cabbage into 3 piece rather crudely. Cut at an angle of 2 cm pieces of leeks and tofu into thick slices of 2 cm and the shiitake not forget to remove the foot that can not be eaten.
In a pan put a water, soy sauce, sake, mirin and 2 tablespoons sugar and stir until the sugar has completely dissolved and bring to boil and set aside.
In a fondue pot on medium heat put 1 tablespoon oil, meat and 2 Tbsp. tablespoons sugar stir and pour the sauce, add the tofu, the shiitake, the enokitake, green onions and noodles and let boil and it’s ready.
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