Soy sauce
2 cups (chopped) of shoyu
1 cup (chopped) of sake
1 tablespoon of salt
2 tablespoons of Ajinomoto
1 cup (chopped) of green onion
For the meat
4 tablespoons (unsalted butter) of mignon
250g of beef fillets sliced into thin strips
1 large onion, cut into chunks
2 bunches of scallions
8 leaves of spinach, chopped into large pieces
50g of shiitake mushrooms, sliced into strips
100g of shimeji mushrooms
1/2 package of moyashi (bean sprouts)
(broth of soybeans)
1 hand full of rice
250g of firm tofu (soy cheese), cut into cubes
500g of macaroni cooked in Udom broth
Soy sauce
2 cups (chopped) of shoyu
1 cup (chopped) of sake
1 tablespoon of salt
2 tablespoons of Ajinomoto
1 cup (chopped) of green onion
For the meat
4 tablespoons (unsalted butter) of mignon
250g of beef fillets sliced into thin strips
1 large onion, cut into chunks
2 bunches of scallions
8 leaves of spinach, chopped into large pieces
50g of shiitake mushrooms, sliced into strips
100g of shimeji mushrooms
1/2 package of moyashi (bean sprouts)
(broth of soybeans)
1 hand full of rice
250g of firm tofu (soy cheese), cut into cubes
500g of macaroni cooked in Udom broth
In a pot, combine all the ingredients for the sauce and bring to a boil
Turn off the heat and reserve
In a wok-type pot, melt the butter and sauté the meat slightly
Add the vegetables and then add the remaining ingredients, excluding the macaroni
Combine the sauce, macaroni, and cook for an additional 5 minutes.
