Sukiyaki-Style Beef and Shimeji Mushrooms with Egg

• 300 grams Thinly sliced beef belly meat
• 300 grams Shirataki noodles
• 1 packet Shimeji mushrooms
• 2 Eggs
• 1 to garnish Mitsuba
• 3 tbsp Sugar
• 3 tbsp Soy sauce
• 3 tbsp Sake

1. Pre-boil the shirataki noodles, rinse in cold water, and remove the scum.
2. Cut the shirataki noodles, shimeji mushrooms, and Japanese parsley into easy-to-eat lengths after draining.
3. Add 400ml of water to a pot, add 3 tablespoons of sake and bring to a boil.
4. Add the meat cut into easy-to-eat portions.
5. Lightly skim the scum.
6. Add 3 tablespoons sugar, 3 tablespoons soy sauce, the shimeji mushrooms, and shirataki noodles, and lightly boil together.
7. Add whisked eggs and Japanese parsley after the flavor has melded.
8. Cover with a lid and turn off the heat, cook the eggs to desired firmness in residual heat, and it is done.
9. Top it on a bowl of rice for a filling meal!

belly meat, noodles, packet, eggs, sugar, soy sauce, sake

Taken from cookpad.com/us/recipes/171520-sukiyaki-style-beef-and-shimeji-mushrooms-with-egg (may not work)