Sukiyaki - San-J

Name: Sukiyaki - San-J
Ingredients: 1/2 cup San-J Tamari Soy Sauce; 1/2 cup mirin; 1/2 cup sake; 2 cups water; 1/4 cup sugar; 2 neganegi Japanese long green onion (or 4 regular green onions) (cut into 1-inch length diagonally); 1 1/2 lbs thinly sliced beef (ribeye or chuck); 8 caps fresh shiitake mushrooms, (stems removed); 8 oz mushroom of choice, such as enoki, oyster, shimeji; 1 large carrot (cut into coins, and optionally cut into shapes); 1 package medium firm tofu, (cut into 1-inch cubes); 1 bunch green leaves, such as shungiku / chrysanthemum leaf or mizuna, (cleaned and cut to 2-inch length); 1 package shirataki noodles, (rinsed and drained); 1 tbsp neutral-flavored oil; 2 servings udon noodles cooked al dente

san-j.com

Sukiyaki portable gas burner Sukiyaki sauce1/2 cup San-J Tamari Soy Sauce1/2 cup mirin1/2 cup sake2 cups water1/4 cup sugarSukiyaki2 neganegi Japanese

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Ingredients

1/2 cup San-J Tamari Soy Sauce
1/2 cup mirin
1/2 cup sake
2 cups water
1/4 cup sugar
2 neganegi Japanese long green onion (or 4 regular green onions) (cut into 1-inch length diagonally)
1 1/2 lbs thinly sliced beef (ribeye or chuck)
8 caps fresh shiitake mushrooms, (stems removed)
8 oz mushroom of choice, such as enoki, oyster, shimeji
1 large carrot (cut into coins, and optionally cut into shapes)
1 package medium firm tofu, (cut into 1-inch cubes)
1 bunch green leaves, such as shungiku / chrysanthemum leaf or mizuna, (cleaned and cut to 2-inch length)
1 package shirataki noodles, (rinsed and drained)
1 tbsp neutral-flavored oil
2 servings udon noodles cooked al dente