Pork & Bifun Steamed Sukiyaki

• 1 pack Bifun
• 300 grams Thinly-sliced pork shoulder
• 1 bit less than 1/4 of a cabbage Chinese cabbage
• 1 Cooking sake (to marinate the meat)
• 2 to 3 tablespoons Sugar
• 1 tbsp Soy sauce
• 3 tbsp Tamari

1. Cut up the cabbage roughly.
2. Rub in the cooking sake into the pork.
3. Line the bottom of a large pot with the cabbage, and put the bifun noodles on top.
4. Line the pork on top of the noodles and add the ingredients marked .
5. Cover with a lid and simmer over medium heat until the vegetables exude moisture, adjusting the heat to prevent scortching.
6. Uncover the lid, mix to untangle the noodles and pork and evenly distribute the seasonings.
7. Put the lid back on and simmer over low heat until the noodles are cooked through, stirring occasionally.
8. Done!
9. Eat while mixing with a raw beaten egg as you would eat sukiyaki.

pack, pork shoulder, cabbage chinese cabbage, sake, sugar, soy sauce, tamari

Taken from cookpad.com/us/recipes/142759-pork-bifun-steamed-sukiyaki (may not work)