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Mizore Sukiyaki - Recipe Video

A simple and easy to understand recipe video shows how to make Mizore Sukiyaki.
Here is the mizore sukiyaki with plenty of grated daikon radish. You can enjoy the refreshing taste by adding grated daikon radish. Sukiyaki sauce (warishita) is also easy to make, so how about cooking this as a side dish for tonight? Please add your favorite ingredients to make an arrangement!
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Cook time

30 minutes

Ingredients
4 servings

  • Beef round
    200 g
  • Daikon radish
    300 g
  • Chinese cabbage (Hakusai)
    200 g
  • Firm tofu
    200 g
  • Garland chrysanthemum (Crown daisy)
    200 g
  • Enoki mushroom
    50 g
  • Japanese leek
    1
  • Sukiyaki Sauce (Warishita)
  • Water
    200 ml
  • Soy sauce
    100 ml
  • Cooking sake
    100 ml
  • Sugar
    3 tbsp
  • Beaten eggs
    4

How to make

  1. Prepare. Peel the daikon radish. Drain the firm tofu. Cut off the enoki mushroom hard tip.
  2. 1. Grate the daikon radish and place it in a bowl lined with a paper towel.
  3. 2. Cut the Chinese cabbage (hakusai) into 1-inch strips. Slice Japanese leek diagonally to 0.4-inch width.
  4. 3. Cut the firm tofu into 0.8-inch cubes.
  5. 4. Add the ingredients for sukiyaki sauce (warishita) to a pot and bring it to a boil over medium heat. Add Step 2, 3, and the garland chrysanthemum (crown daisy), cover with a lid and simmer it for about 3 minutes.
  6. 5. Add the beef round, cover it with a lid, and simmer it over medium heat. When it changes color and cooks it through, top Step 1 and it's ready to serve. Dip them into the beaten eggs and enjoy.

Tips for cooking

You can make the beef with any part you like. For senior citizens, children under the age of 2, pregnant women, and individuals with weakened immune systems, please avoid eating raw eggs. You can substitute the silk tofu for the firm tofu. The amount of daikon radish grated and drained is 300g (10.6 oz).

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