Sukiyaki - Cookidoo® – the official Thermomix® recipe platform

Ingredients

• 1200 g water
• 4 kampung eggs
• 500 g water
• 30 g dried kelp
• 30 g bonito flakes
• 100 g Japanese soy sauce (shoyu)
• 100 g mirin
• 100 g Japanese rice wine (sake)
• 30 - 40 g sugar
• 200 g long chinese cabbage
• 300 g silken tofu
• 5 fresh shiitake mushrooms
• ½ sprig leek
• 60 g carrot
• 60 g yellow onions
• 300 g beef slices
• 200 g udon