Beef sukiyaki | Women's Weekly Food

Ingredients

• Broth
• 1 cup (250ml) japanese soy sauce
• 1/2 cup (125ml) sake
• 1/2 cup (125ml) mirin
• 1/2 cup (125ml) water
• 1/2 cup (110g) white sugar
• 2 cloves garlic, crushed
• 400 grams fresh udon noodles
• 300 grams fresh firm silken tofu
• 4 eggs
• 1/4 cup (60ml) vegetable oil
• 600 grams beef rump steak, trimmed, sliced thinly
• 8 oyster mushrooms
• 4 green onions, sliced thinly
• 300 grams spinach, trimmed, chopped coarsely
• 2 cups (160g) bean sprouts