Easy Sukiyaki Recipe – Japanese Beef Hot Pot | PEKIS Recipes

Ingredients

• 500 ml (2 cups) dashi stock
• 100 ml (½ cup) soy sauce
• 100 ml (½ cup) mirin
• 50 g (¼ cup) sugar
• 400 g (14 oz) thinly sliced beef (ribeye or sirloin)
• 200 g (7 oz) firm tofu, cut into cubes
• 150 g (5 oz) shiitake mushrooms, stems removed
• 150 g (5 oz) enoki mushrooms, trimmed
• 200 g (7 oz) napa cabbage, chopped
• 100 g (3.5 oz) shungiku (Japanese chrysanthemum greens) or spinach
• 2 spring onions, diagonally sliced
• 1 carrot, thinly sliced
• 200 g (7 oz) shirataki noodles, drained and rinsed
• 4 eggs (for dipping, optional)
• 400 g (14 oz) steamed white rice