Traditional Japanese Dish Served Nabemono Style!
Prep Time: 30 minutes
Cooking Time: 15 minutes
1 tsp oil
1 lb. ribeye steak, thinly sliced in strips
1 bunch green onion (2-inch lengths)
2 cups bean sprouts
2 large onions, sliced
2 cups yam noodles, drained (found in Asian markets)
1 cup Inoki mushroom
8 ounces tofu, cut in 1-1/2-inch squares
1/2 Chinese cabbage, chopped, not too large, or baby bok choy
Hot Pot or shallow cast iron pot with lid
1/3 cup soy sauce
1/2 cup mirin
1 cup water
1 1/2 cup beef broth (low sodium)
Slice vegetables and arrange on large platter. Mix sukiyaki sauce in hot pot until heated and slow simmer. Add vegetables and noodles separate from each other around the pot. Add beef towards the end Cover, bring to boil and cook 2 minutes. Simmer until all ingredients are softened.
Add egg in center of pot to cook. One pot can feed two adults.