Cook The Book: Quick Sukiyaki

• 1/2 ounce enoki mushrooms
• 1 teaspoon vegetable oil
• 4 inch piece of the white part of a leek, thinly sliced
• 1 fresh shiitake mushroom, sliced, stem discarded
• 3 ounces sukiyaki-ready beef
• 1 tablespoon sugar
• 1/2 cup
• 2 tablespoon soy sauce
• 1 tablespoon mirin
• 1 tablespoon sake
• Shichimi pepper, to taste

1. Cut off the stuck-together roots of the enoki mushrooms and shred the mushrooms apart.
2. Heat the oil in a small frying pan over high heat. Put in the leek and saute until limp. Add the enoki and shiitake and saute for a further 3-4 minutes.
3. Add the beef and sugar and stir rapidly until the beef has started to brown. Add all the other ingredients. Cook rapidly over high heat for 3-4 minutes. Turn off the heat and transfer the contents of the pan to a bowl. When cool, put the mixture on top of the rice with some of the cooking liquid. Sprinkle with shichimi pepper.

enoki mushrooms, vegetable oil, shiitake mushroom, sukiyakiready, sugar, soy sauce, mirin, sake, pepper

Taken from www.seriouseats.com/recipes/2011/02/quick-sukiyaki-bento-box-recipe.html (may not work)