Classic Yakisoba
This is for a popular hot-pot main dish made with sukiyaki-type beef round, shirataki konjac noodles, and other tasty ingredients.
Ingredients
4 servings
- Sukiyaki-type beef round 400g
- Broiled tofu 1 block
- Shirataki konjac noodles 1 pack
- Shirataki konjac noodles 1 pack
- Long green onion 1 stalk
- Garland chrysanthemum 1/2 bunch
- HONDASHI™ 1/2 tsp
- Soy sauce 1/4 cup
- Mirin sweet cooking sake 1/4 cup
- Sake 1/4 cup
- Water 1/4 cup
- Eggs 4 pcs
Direction
- (1) Cut the broiled tofu in half lengthwise, then cut it into 8 equal-sized pieces. Cut the long green onion diagonally into 1-centimeter sections. Remove the hard sections of the garland chrysanthemum stems, and cut the remaining sections into half-sized pieces.
- (2) Cut the shirataki into medium-sized bunches and boil them briefly.
- (3) Add HONDASHI™ and the “A” ingredients into the pot, and bring them to a boil over low heat to make the stock.
- (4) Add the beef round into the pot along with one-fourth (1/4) of the broiled tofu and long green onion pieces, followed by one-fourth (1/4) of the shirataki, and cook these ingredients into the stock. Boil over high heat until the meat’s color begins to change, then add one-fourth (1/4) of the garland chrysanthemum
- (5) When eating, dip ingredients in beaten raw egg until it is gone, then eat the remainder without egg. Fun fact: this is traditional cuisine in Kanagawa Prefecture.
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