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Chinese-flavored Sukiyaki - Recipe Video

A simple and easy to understand recipe video shows how to make Chinese-flavored Sukiyaki.
How about making the usual sukiyaki in a Chinese flavor? Chicken soup stock base and oyster sauce are the key to the flavor, and you will surely keep eating the rice with it. A small dose of five-spice powder that has added gives its flavors and accentuates the taste of the dish. You should definitely give it a try!
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Cook time

20 minutes

Ingredients
2 servings

  • Beef round
    300 g
  • Garland chrysanthemum (Crown daisy)
    70 g
  • Japanese leek
    1
  • Shiitake mushroom
    2
  • Grilled tofu (Yaki-tofu)
    300 g
  • Konjac noodles (Shirataki)
    100 g
  • Water
    400 ml
  • (A)Cooking sake
    50 ml
  • (A)Oyster sauce
    2 tbsp
  • (A)Grated ginger
    1 tbsp
  • (A)Chicken soup stock (powder, cube, liquid)
    2 tsp
  • (A)Soy sauce
    2 tsp
  • (A)Five spice powder
    1/3 tsp
  • Beaten eggs
    2

How to make

  1. Prepare. Cut off the green part and the root of Japanese leek. Cut off the root of garland chrysanthemum (crown daisy). Cut off the stem of shiitake mushrooms.
  2. 1. Cut Japanese leek into 1-inch wide diagonal slices. Cut garland chrysanthemum (crown daisy) in half. Make a cross cut on the surface of shiitake mushroom.
  3. 2. Cut grilled tofu (yaki-tofu) into bite-sized pieces.
  4. 3. Put water and (A) in a pot over high heat, bring to a boil, then reduce the heat to medium, add Step 1, Step 2, konjac noodles (shirataki), and beef round, cook about 15 minutes until the beef round is cooked through, then remove from the heat.
  5. 4. Dip into the beaten eggs to enjoy the meal.

Tips for cooking

For senior citizens, children under the age of 2, pregnant women, and individuals with weakened immune systems, please avoid eating raw eggs. *Detailed instructions on raw eggs to be added.

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