Shiroruru's Sukiyaki

Shiroruru's Sukiyaki

1/4 k. shimofuri beef or beef tenderloin, very thinly sliced

a handful of shirataki noodles or rice noodles

8 pcs of shiitake mushrooms

1 medium sized onions

1 medium sized leeks

1 c. cabbage, shredded

1 block tofu (optional), cut into small pieces

sukiyaki sauce:

3 tbsp. soy sauce

3 tbsp. sugar

3 tbsp. sake or japanese rice wine

1 cup beef soup stock

Heat oil in a shallow skillet. Saute onions until transparent. Fry beef.

Add the sukiyaki sauce, adjust amount of ingredients according to taste. Bring to boil.

Add the remaining ingredients and simmer until the noodles and vegies are soft.

Serve hot.

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This recipe brought back to me my childhood memories. I first tasted sukiyaki when I was on my 2nd grade. Our kiosk usually served this for lunch and most of the time I'd choose to exchange my meal stub for this one. From then on, I have always loved Japanese cuisine.

I thought of serving this dish for lunch. Oh! did my li'l boy feasted for it!