Sukiyaki
The sweet aroma of beef fills the air, while the savory warishita sauce seeps gently into the vegetables.
Dip each bite into egg, and it turns rich and velvety.
The more you gather around with family and friends, the deeper the enjoyment becomes.
When prepared with HEGE, the very time spent sharing sukiyaki becomes a truly special moment.
Ingredients
- Beef 200g
- Beef fat – to taste
- Eggs 2
A）
- Hatcho miso 3 tablespoons
- Soy sauce 1 tablespoon
- Mirin 3 tablespoons
- Honey 3 tablespoons
- Water 200ml
B）
- Green onion 1
- Shirataki noodles 100g
- Japanese parsley (seri) 5 stalks
- Grilled tofu 1/2 block
How to make it
- Preheat the HEGE over medium heat for about 30 seconds, mix A ingredients together in advance.
- Heat HEGE over medium heat, spread beef fat evenly, then lay out beef and lightly cook.
- Add A mixture and bring to a boil, then add B ingredients and boil lightly.
- Once it comes to a boil, dip in beaten eggs and enjoy.
