Hello, I am Marie. Today, we’re going to prepare sukiyaki-style beef and shimeji mushrooms with egg recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna 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 recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Sukiyaki-Style Beef and Shimeji Mushrooms with Egg is something that I’ve loved my entire life.
To bewith this particular recipe, we have to 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:
- Prepare 300 grams Thinly sliced beef belly meat
- Make ready 300 grams Shirataki noodles
- Take 1 packet Shimeji mushrooms
- Prepare 2 Eggs
- Take 1 to garnish Mitsuba
- Make ready Flavoring ingredients:
- Make ready 3 tbsp Sugar
- Get 3 tbsp Soy sauce
- Get 3 tbsp Sake
Steps 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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