Sukiyaki Rice Bowl

• 300 grams Beef offcuts
• 16 pieces Wheat gluten
• 1 packet Shirataki noodles
• 1/2 block Grilled tofu
• 2 leaves Chinese cabbage
• 1 Japanese leek
• 1 chunk Beef fat
• 1 Red pickled ginger
• 4 leaves Mitsuba
• 1 Raw egg yolk
• 120 ml Mirin
• 50 ml Sake
• 80 ml Dashi stock
• 4 tbsp Coarse granulated sugar (or regular sugar)
• 100 ml Soy sauce

1. Cut the Japanese leek into 8 pieces and carefully cook in a preheated frying pan until golden brown.
2. Chop the Chinese cabbage into small pieces.
3. Slice the heart diagonally so that it will cook through more easily.
4. Boil the shirataki noodles for 2 minutes to remove their smell.
5. Rehydrate the f in water and wring gently.
6. Cut the grilled tofu into 8 pieces.
7. Make the sauce.
8. First put just the mirin and sake to a pot and evaporate the alcohol.
9. Once the alcohol has burned off, add all of the other sauce ingredients and gently simmer.
10. Melt the beef fat in a pot and then add the sauce, Chinese cabbage, grilled tofu, shirataki noodles, and wheat gluten.
11. Once they have cooked about 60% through, spread the beef slices out and add to the pot.
12. Add the Japanese leek last.
13. Dish out some rice and top with Step 5.
14. Add raw egg, beni shoga red pickled ginger, and mitsuba as desired and you're finished.

offcuts, gluten, packet, cabbage, red, egg yolk, mirin, sake, stock, sugar, soy sauce

Taken from cookpad.com/us/recipes/152642-sukiyaki-rice-bowl (may not work)