EASY SUKIYAKI
Ingredients: (2 sevings 515kcal.)
7 oz. or 200 g. beef loin, thinly sliced
7 oz. or 200 g. shirataki filaments
1 3/4 oz or 50 g. scallions
mixture:
[A]-60cc. japanese wine(sake)
[A]-2 tablesppons sugar
[A]-3 tablespoons soy sauce
2 eggs
Procedures:
1.Roughly chop the scallions. Brieftly parboil the shirataki to extract the harsh taste, and cut into manageable pieces.
2. Put [A]mixture in a skillet, bring to a boil and add the meat and shirataki. When the meat turns whitish, add the scallions.
3. When the scallions are tender, break the eggs and slip them in. Cook for 20 to 30 seconds and remove from heat.
Ingredients: (2 sevings 515kcal.)
7 oz. or 200 g. beef loin, thinly sliced
7 oz. or 200 g. shirataki filaments
1 3/4 oz or 50 g. scallions
mixture:
[A]-60cc. japanese wine(sake)
[A]-2 tablesppons sugar
[A]-3 tablespoons soy sauce
2 eggs
Procedures:
1.Roughly chop the scallions. Brieftly parboil the shirataki to extract the harsh taste, and cut into manageable pieces.
2. Put [A]mixture in a skillet, bring to a boil and add the meat and shirataki. When the meat turns whitish, add the scallions.
3. When the scallions are tender, break the eggs and slip them in. Cook for 20 to 30 seconds and remove from heat.
