Pork Sukiyaki

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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb pork, thinly sliced (sukiyaki cut in Asian markets)
  • 16
    ounces shirataki noodles
  • 1
    bunch enoki mushrooms
  • 1
    medium leek
  • 3
    tablespoons soy sauce
  • 3
    tablespoons sugar
  • 3
    tablespoons chinese rice wine
  • 1
  • 1
    (1/3 ounce) packet instant dashi stock
  • 4
    eggs (for dipping) (optional)
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DIRECTIONS

  • Soak dried shiitake mushrooms in cold water for 3 hours (30 minutes in hot water if you are in a hurry).
  • Rinse noodles in cold water.
  • Cut all ingredients (except noodles) into bite-sized pieces.
  • Arrange all ingredients on a large plate and place the plate at the table.
  • Mix hot water, instant dashi soup powder, soy sauce, sake and sugar to make sukiyaki sauce.
  • After this point, everything is done at the table as you eat.
  • Heat a little oil in a shallow skillet (or fry pan or hot plate) at the table.
  • Fry pork slices, then add sukiyaki sauce.
  • Add other ingredients when the sauce starts to boil.
  • Simmer until all ingredients are softened.
  • Dip the cooked sukiyaki into the raw, beaten eggs and begin to eat.
  • As liquid boils away, add more sukiyaki sauce.
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