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Ingredients
  • Thin sliced beef 200g
  • Chicken stock or Dashi 2 ½ cup
  • Potato 1
  • Onion ½
  • Japanese leek 1
  • Hard tofu ½
  • Konjac noodle 120g
  • Gobo (thin sliced, stripe) 50g
  • Lotus root 50g
  • Carrot 50g
How To
1.Put the beef in the strainer; pour down the hot water in to the meat. The meat will be in pink color, to wash out the blood and smell of the meat.

2.Put in the stock or Dashi, same size cut potato, tofu, leek cut into chunk, onion, , lotus root. Gobo and carrot are cut into stripe.

3.After boil season the sukiyaki with shoyu, mirin sake, and sugar. Then add the konjac noodle and the beef. If the stock reduced, you can add more stock in. test and season again before serve.