1 kg of rump steak
125 g of butter
12 Japanese bok choy leaves
4 large onions
6 bunches of green scallions
12 dried mushrooms
600 g of bamboo shoots
600 g of tofu (soy cheese)
600 g of Japanese vegetable noodles
12 tablespoons of sukiyaki sauce
6 whole eggs
For the sauce
1 liter and 1 tablespoon of chicken broth
1 tablespoon of soy sauce
1 tablespoon of sake mirin (dry sake)
150 g of ginger
40 g of salt
1 kg of rump steak
125 g of butter
12 Japanese bok choy leaves
4 large onions
6 bunches of green scallions
12 dried mushrooms
600 g of bamboo shoots
600 g of tofu (soy cheese)
600 g of Japanese vegetable noodles
12 tablespoons of sukiyaki sauce
6 whole eggs
For the sauce
1 liter and 1 tablespoon of chicken broth
1 tablespoon of soy sauce
1 tablespoon of sake mirin (dry sake)
150 g of ginger
40 g of salt
Place the rump steak in the freezer for about 30 minutes, until it becomes firm
Cut the steak into thin slices using an electric or very sharp knife
Cut the Japanese bok choy, onions, green scallions, dried mushrooms, and tofu into bite-sized pieces
Cook the vegetable noodles in water and salt
Arrange the sliced steak on a plate with butter on top
In another plate, arrange the vegetables, cooked noodles, and tofu
Prepare the sauce: heat up the chicken broth and mix with the remaining ingredients. Reserve
Heat up an iron skillet or cast-iron pan over a gas stove
Bring also the plates with the vegetables and steak to the table
The sukiyaki should be prepared at the table
Place butter in the hot pan and fry the onion, green scallion, mushroom, and bok choy
Join these vegetables to one side of the pan and fry the steak
As you add the sauce gradually, pour it over all these fried ingredients
Add the bamboo shoots, tofu, and vegetable noodles
Let the sukiyaki cook in this sauce until all ingredients are cooked through
Then, lower the flame on the gas stove and serve
To eat, dip each piece of steak or vegetable into a raw egg beaten in small bowls on the table.
