• 500 g thinly sliced beef
  • 1 pack cellophane noodles, washed and drained
  • 8 shiitake mushrooms, stems removed
  • 1 enoki mushroom, trimmed
  • 1 leek, washed and sliced into 2-inch lengths
  • ½ Chinese cabbage, washed and cut into 2-inch wide pieces
  • 1 pack soft tofu, cubed
  • For sukiyaki sauce:
  • 1/3 cup soy sauce
  • 3 tbsps. sake
  • 5 tbsps. sugar
  • ¾ cup water
  • beaten eggs
  • spring onions
  • nori wrappers

Procedure:
1. Mix soy sauce, sake, sugar, and water to make sukiyaki sauce. Place in a pot and boil.
2. Place the rest of the ingredients into individual bowls and pour hot sukiyaki broth. Add egg if preferred.
3. Garnish with spring onions or nori wrappers.