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½ kilo
thinly sliced beef, cut into bite-size pieces

300 g Good Life Premium Vermicelli

8 pcs shiitake mushrooms, stems removed

1 bunch enoki mushroom, trimmed

200 g white mushrooms, washed

1 pc leek, washed and sliced into 2 inch lengths

1/2 pc napa cabbage, washed and cut into 2 inch wide pieces

1 tofu cut into bite-size pieces


Sukiyaki Sauce:

½ cup Kikkoman

½ cup sake

½ cup mirin

2 tbsp sugar

1 cup chicken broth


<!--[if !supportLists]-->1.   <!--[endif]-->Soak Premium Vermicelli on water for 10 minutes, and then blanch in boiling water for 10 seconds, drain.

<!--[if !supportLists]-->2.   <!--[endif]-->Mix soy sauce, sake, sugar, and water to make sukiyaki sauce.

<!--[if !supportLists]-->3.   <!--[endif]-->In a deep skillet, heat a little oil. Fry some beef slices, then pour sukiyaki sauce in the pan.

<!--[if !supportLists]-->4.   <!--[endif]-->Add broth and simmer for 1 minute.

<!--[if !supportLists]-->5.   <!--[endif]-->Add the other ingredients and simmer until all ingredients are softened. Serve on the skillet. 


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