Daisho Sukiyaki Sauce

Kelp stock blended with mild soy sauce and mirin.(Made in Japan)

• 493 mL
• 1/2 bottle makes 4 serving

Recipe For Sukiyaki

Ingredients for 4 servings

• 1/2 bottle – This product 
• 500 g – Sliced beef 
• 1/4 (500 g) – Chinese cabbage 
• 2 (300 g) – Japanese leek  
• 1 bunch (200 g) – Shungiku (Edible chrysanthemum, tong ho) 
• 1 bag (110 g) – Enoki mushroom  
• 1 block (290 g) – Tofu 
• 1 ball (200 g) – Shirataki (Konnyaku noodles) 
• Preferred amount – Beef fat 

Preparation

Wash vegetables. Cut to preferred size.

1. Heat skillet and melt beef fat.
2. Add some leeks and beef. Pour this product just enough to make a thin layer at the bottom of skillet.
3. Place part of other ingredients in an amount appropriate for the skillet’s size. Pick cooked ingredients and start eating/serving.
4. In the emptied space, keep adding prepared ingredients. Do not try to cook everything at once, as it will become watery.