Hi, I’m Clara. Today, we’re going to make sukiyaki-style beef and shimeji mushrooms with egg recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Sukiyaki-Style Beef and Shimeji Mushrooms with Egg Recipe
Sukiyaki-Style Beef and Shimeji Mushrooms with Egg is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Sukiyaki-Style Beef and Shimeji Mushrooms with Egg is something that I have loved my entire life.
To begin with this recipe, we have to 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 it.
The ingredients needed to make Sukiyaki-Style Beef and Shimeji Mushrooms with Egg:
- Take 300 grams Thinly sliced beef belly meat
- Take 300 grams Shirataki noodles
- Make ready 1 packet Shimeji mushrooms
- Make ready 2 Eggs
- Prepare 1 to garnish Mitsuba
- Make ready Flavoring ingredients:
- Get 3 tbsp Sugar
- Prepare 3 tbsp Soy sauce
- Make ready 3 tbsp
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 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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