How to Make the Best Sukiyaki

Name: How to Make the Best Sukiyaki
Ingredients: Sukiyaki beef (fatty, sliced thin); Leeks, cut diagonally in 2cm long pieces; Mushrooms (enoki or shiitake) - put a cross onto the shiitake, remove the root from the enoki and break them up a bit; Tofu, cut into 2cm squares; Shungiku (chrysanthemum greens), trim the bottom; Chinese cabbage, cut in 3-4 cm pieces; Udon noodles, pre-cooked, from the chilled section at the supermarket; Ito Konyaku, a noodle-like product made from taro with zero calories - can be found in the chilled section at the supermarket; Best eggs you can find; Sugar; Sake; Soy sauce

www.kurashu.jp

How to Make the Best Beef Sukiyaki, Osaka style, not Tokyo style. You need to brown the beef

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Cooking tools:

Cast iron skillet
Tabletop stove
Long chopsticks
Mixing bowl
Chopsticks
Sake cup
Ladle
Cutting board
Chef's knife
Measuring spoon
Spoon
Kitchen towel

Ingredients

Sukiyaki beef (fatty, sliced thin)
Leeks, cut diagonally in 2cm long pieces
Mushrooms (enoki or shiitake) - put a cross onto the shiitake, remove the root from the enoki and break them up a bit
Tofu, cut into 2cm squares
Shungiku (chrysanthemum greens), trim the bottom
Chinese cabbage, cut in 3-4 cm pieces
Udon noodles, pre-cooked, from the chilled section at the supermarket
Ito Konyaku, a noodle-like product made from taro with zero calories - can be found in the chilled section at the supermarket
Best eggs you can find
Sugar
Sake
Soy sauce