Preparation Ingredients
300-400g beef slice, shitake mushroom 4 pieces, edible chrysanthemum 100g, spring onion 100g, grilled tofu 150g, Chinese cabbage 250g, shirataki 100g, 750g of sukiyaki hotpot mix.
Cooking Procedure
Cut the stems of the shiitake mushrooms, and cut the garland chrysanthemums into 5cm lengths. Slice the green onions diagonally, and cut the grilled tofu into bite-sized pieces. Cut the Chinese cabbage into bite-sized pieces. Wash the shirataki under running water and cut into 10cm lengths.
- Put 750g of sukiyaki hotpot mix into a pot, heat, and bring to a boil. Add the beef, shiitake mushrooms, garland chrysanthemums, green onions, grilled tofu, Chinese cabbage, and shirataki mushrooms from (1), cover, and simmer for 10 to 15 minutes until heated through.
Daisho Sukiyaki Hot Pot Soup Base x 750g
This sukiyaki hot pot soup has the mellow taste of whole soybean soy sauce and the addition of Hokkaido Hidaka kelp stock for a gentle texture. You can easily enjoy sukiyaki hotpot by just adding your favorite ingredients and boiling it. It is also recommended to eat it with eggs.