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Chinese-style Mala Sukiyaki - Recipe Video

A simple and easy to understand recipe video shows how to make Chinese-style Mala Sukiyaki.
How about an arranged sukiyaki with a spicy mala style? The tangy spiciness of chili peppers and the refreshing spiciness of Sichuan pepper accent the flavor. The rich flavor of the oyster sauce will keep you eating the rice. You should definitely give it a try!
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Cook time

20 minutes

Ingredients
2 servings

  • Beef round
    200 g
  • Grilled tofu (Yaki-tofu)
    300 g
  • Konjac noodles (Shirataki)
    100 g
  • Garland chrysanthemum (Crown daisy)
    70 g
  • Japanese leek
    1
  • Shiitake mushroom
    2
  • Water
    400 ml
  • (A)Cooking sake
    50 ml
  • (A)Grated ginger
    1 tbsp
  • (A)Oyster sauce
    1 tbsp
  • (A)Chicken soup stock (powder, cube, liquid)
    2 tsp
  • (A)Grated garlic
    2 tsp
  • (A)Sichuan pepper
    1 tsp
  • (A)Powdered chili pepper
    1 tsp
  • (A)Five spice powder
    1/4 tsp
  • Beaten eggs
    2

How to make

  1. Prepare. Cut off the green part and the root of Japanese leek and set them aside. Cut off the root of garland chrysanthemum (crown daisy) and set them aside. Cut off the stem of shiitake mushrooms and set them aside.
  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 mushrooms.
  3. 2. Cut grilled tofu (yaki-tofu) into bite-sized pieces.
  4. 3. Heat water and (A) in a pot over high heat. Bring to a boil, then reduce heat to medium, add Step 1, Step 2, konjac noodles (shirataki), and beef round, and heat until the beef round is cooked through, about 15 minutes.
  5. 4. Remove from heat and it's ready to serve. Dip in beaten eggs to enjoy.

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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