Hello, I’m Jane. Today, I will show you a way to prepare sukiyaki-style beef and shimeji mushrooms with egg recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a 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 favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. Sukiyaki-Style Beef and Shimeji Mushrooms with Egg is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have 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
- Get 300 grams Shirataki noodles
- Prepare 1 packet Shimeji mushrooms
- Prepare 2 Eggs
- Take 1 to garnish Mitsuba
- Prepare Flavoring ingredients:
- Take 3 tbsp Sugar
- Get 3 tbsp Soy sauce
- Get 3 tbsp
Instructions 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 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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