Ingredients and Weight - Beef flank steak (shabu-shabu cut): 1 pound, thinly sliced - Shiitake mushrooms: 8 ounces, sliced - Enoki mushrooms: 8 ounces, trimmed and separated - Green onion: 1 cup, thinly sliced - Bok choy: 1 cup, chopped - Chinese cabbage: 1 cup, chopped - Tofu: 1 block (14 ounces), cut into 1-inch cubes - Konnyaku noodles: 1 package (12 ounces), cut into 1-inch pieces - Sukiyaki sauce: 1 cup
Preparation Time - 30 minutes
Cooking Time - 20 minutes
Difficulty Level - 2 (Moderate)
Preparation Method Steps 1. In a large skillet or shallow pan, combine the beef, mushrooms, green onion, bok choy, Chinese cabbage, tofu, konnyaku noodles, and sukiyaki sauce. 2. Bring the mixture to a boil over medium heat. 3. Reduce heat to low and simmer for 10 minutes, or until the beef is cooked through. 4. Serve immediately with rice or noodles.
Nutritional Information - Calories: 350 per serving - Fat: 12g - Protein: 25g - Carbohydrates: 30g
Dish Characteristics - Savory and flavorful - Umami-rich - Balanced with tender beef and crisp vegetables
User Comments - "This sukiyaki was absolutely delicious! The beef was so tender and the sauce was perfectly balanced." - John Smith - "I love that this dish is so easy to make but still tastes so authentic." - Jane Doe - "The presentation was beautiful and it was a great way to share a meal with friends." - Sarah Jones
Special Precautions and Tips - Cut the beef thinly for a tender texture. - Simmer the sauce slowly to allow the flavors to develop. - Serve hot with steaming rice or noodles to enhance the flavors. - If you can't find konnyaku noodles at your local supermarket, you can substitute rice noodles or udon noodles.