sukiyaki (sweet) / or shabu shabu

Sukiyaki is a put in anything you like to the sauce until they cooked. Much like soup. Please mind the amount of ingredients you will need. I put in all my ideas you can have in sukiyaki. You dont need to have everything you can choose which you like and how much. Also the sauce, try reducing / adding the mirin and the sugar to adjust the sweetness. The secret to excellent meat taste is in the mirin. The more you let it sip into the meat the better taste and aroma they will have. Much better if you have the real sake.

edwardjaya @cook_3284481

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Ingredients

40 mins

4 servings

meat tenderizer
vinegar
lemon juice
ingredients
1/2 packagesdry shiratake mushrooms
1 packagessliced sukiyaki meat
1 bunchChinese cabbage
1 packagestofu
4 tbspsugar
1enoki mushrooms
1 1/2bihun
1 1/2 packageschampignon mushrooms
daun bawang
1greens?
sauce
2 cupkikkoman all purpose or other salty soy sauce of your liking
4 tbspmirin (Japanese sweet sake)
1kaldu ayam
sugar
(if) shabu-shabu sauce / soup
1 literwater
3 packagesdashi stock or kombu
1 largekatsuoboshi
3 tbspmirin

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Steps

40 mins

1

In the morning. Tenderize meat with vinegar and lemon
2

About an hour before. put the dry mushrooms in water until they become soft.
3

Boil the bihun and prep other ingredients until the bihun about 3/4 cooked. Take out the bihun
4

Boil about 1/4 of water as needed as the sauce. Put in the kaldu. Mix thoroughly. You can put in the liquid from champignon package if you like. Put in pre-mixed soy sauce, mirin, and sugar. Mix until the sugar dissolves completely. Take out the sauce.
5

Now you can begin cooking. Put the meat first on the pan. Then put sauce to sip into the meat. Then you can put the others. Adjusting the sauce to enough cover the ingredients. If you use any greens put it away from the meat (for the calcium in greens can make the meat tough). Put the bihun last to absorb the remaining sauce. Fin.
6

Japanese eat the meat by dipping them in raw beaten egg.