Hello, I am Kate. Today, we’re going to make sukiyaki-style beef and shimeji mushrooms with egg recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit tastier. 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 popular of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Sukiyaki-Style Beef and Shimeji Mushrooms with Egg is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook sukiyaki-style beef and shimeji mushrooms with egg using 9 ingredients and 9 steps. Here is how you can achieve 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
- Take 1 packet Shimeji mushrooms
- Make ready 2 Eggs
- Take 1 to garnish Mitsuba
- Take Flavoring ingredients:
- Take 3 tbsp Sugar
- Make ready 3 tbsp Soy sauce
- Prepare 3 tbsp
Steps 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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