
Ingredients (2-3 Servings)
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Approx. 300 g beef (sukiyaki slices)
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1/2 block grilled tofu
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1 stalk Japanese leek
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4 shitake mushrooms
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1 bunch Japanese chrysanthemum leaves
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Beef lard
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2-3 eggs
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(seasoning sauce)
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50 ml sake
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50 ml mirin
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2 tablespoons sugar
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50 ml soy sauce
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50 ml kelp broth
Directions
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Cut grilled tofu into medium size squares. Slice leek diagonally and chop chrysanthemum leaves.
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Put all ingredients of the seasoning sauce in a pan and bring to a boil.
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Heat the carbon grill on medium heat and melt beef lard. Cook a few slices of beef quickly while adjusting the heat. Pour in some of the seasoning sauce and cover meat. Crack and mix a raw egg in a dish, and eat the meat after dipping in the egg.
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Put the grilled tofu, leek slices and shitake mushrooms in the carbon grill. Pour in more seasoning sauce and bring to a boil. Add the remaining beef and chrysanthemum leaves and simmer quickly. Eat when the ingredients are ready.