Recipe of Eric Ripert Sukiyaki-Style Beef and Shimeji Mushrooms with Egg

Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, sukiyaki-style beef and shimeji mushrooms with egg. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Sukiyaki-Style Beef and Shimeji Mushrooms with Egg is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Sukiyaki-Style Beef and Shimeji Mushrooms with Egg is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook sukiyaki-style beef and shimeji mushrooms with egg using 9 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Sukiyaki-Style Beef and Shimeji Mushrooms with Egg:

1. Make ready 300 grams Thinly sliced beef belly meat
2. Prepare 300 grams Shirataki noodles
3. Get 1 packet Shimeji mushrooms
4. Get 2 Eggs
5. Prepare 1 to garnish Mitsuba
6. Take Flavoring ingredients:
7. Make ready 3 tbsp Sugar
8. Make ready 3 tbsp Soy sauce
9. Prepare 3 tbsp Sake

Steps to make Sukiyaki-Style Beef and Shimeji Mushrooms with Egg:

2. Pre-boil the shirataki noodles, rinse in cold water, and remove the scum.
3. Cut the shirataki noodles, shimeji mushrooms, and Japanese parsley into easy-to-eat lengths after draining.
4. Add 400ml of water to a pot, add 3 tablespoons of sake and bring to a boil. Add the meat cut into easy-to-eat portions.
5. Lightly skim the scum.
6. Add 3 tablespoons sugar, 3 tablespoons soy sauce, the shimeji mushrooms, and shirataki noodles, and lightly boil together.
7. Add whisked eggs and Japanese parsley after the flavor has melded.
8. Cover with a lid and turn off the heat, cook the eggs to desired firmness in residual heat, and it is done.
9. Top it on a bowl of rice for a filling meal!

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