Preparation
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First, prepare the sauce. For this, mix sake, mirin, sugar and soy sauce in a small pot and bring everything to the boil. When the sauce boils, remove it from the stove.
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Prepare the udon noodles according to the instructions on the packet. Also prepare the shirataki noodles according to the instructions.
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Now it's time for the remaining ingredients: Cut the cabbage widthways into small rectangles. Cut also shungiku and spring onions.
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After that cut the enoki mushrooms, the tofu into cubes and the carrots are cut into slices.
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Kansai method:
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Now you heat oil in a large pan or saucepan and put the beef in it.
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Sprinkle some brown sugar over the meat and pour some of the prepared sauce over it.
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Turn the beef so that it is well fried on both sides.
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Now add the remaining sauce (about 320 ml) and Dashi (240 ml) to the pan.
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Now add the remaining ingredients. Start with those that have to cook the longest. (The noodles come only at the end)
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At the end, you can also add the meat unseasoned to the stew, just like Shabu Shabu
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Put a lid on the pan and bring the sauce to boil. Now turn down the heat and let everything simmer until the ingredients are cooked soft.
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Done! You can eat directly from the pot and add more ingredients as soon as there is room again. Pour in the sauce and/or dashi to season the sukiyaki. Enjoy your meal!
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