Japanese-style sukiyabe

The Japanese-style sukiyaki pot sauce I bought, according to the instructions, the sauce is sweeter than the list, and I adjust it comprehensively by myself, and it tastes better. Simple and healthy.

Ingredients

Fatbeef 300 g

chrysanthemum 100 g

enokimushroom 1 handful

greenonion 1 section

shiitakemushroom 3

canbeeatenraw 1

babycabbage afewslices

oldtofu halfapiece

lightsoysauce 2 scoops

sukiyakisauce 4 scoops

salt 1/5 scoop

chickenbouillon 1/2 scoop

pepper 1/3 scoop

Cooking Instructions

Prepare the ingredients and ingredients, and measure them to see the details of the ingredients.
The basic ingredients are fatty beef slices, tofu, chrysanthemum, shiitake mushrooms, enoki mushrooms, and you can also pair them with some of your favorite dishes.
Suki pot sauce ratio: 4 tablespoons of Japanese sukiyaki pot sauce, 2 tablespoons of light soy sauce, 1/3 chicken essence, 1/3 pepper, 1/5 salt, add about 300 grams of boiling water and mix well for later use.
Put a little oil in a small pot, fry the tofu on both sides until slightly yellow, and remove it.
Some of the beef slices are also fried, and the sukiyaki pot is a little greasy and more fragrant.
Then spread the ingredients separately in a frying pan.
Finally, pour in the prepared sukiyaki sauce.
After the water is boiled, just like the hot pot we usually eat, we eat the cooked one first, and add vegetables while eating, and the sterile egg is the dipping sauce for the sukiyaki.

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