dried shiitake mushrooms, softened and sliced into 5mm (1/8")
15 g
(4oz) spinach leaves
4
water chestnuts, coarsely chopped
4
eggs
Cooking Sauce
1 cup
water
1/4 cup
soy sauce
1/4 cup
mirin
1 tsp
sugar
1 tbs
instant dashi stock powder
On a 30cm (12") skillet, mix water and instant dashi stock powder; cook until dissolved. Add soy sauce, mirin and sugar. Add meat; cook for 2-3 minutes.
Add shiitake mushrooms, water chestnuts and spinach; cook for another 2-3 minutes.
Pour beaten eggs over
Cook until eggs are set. Divide into four and place on cooked rice in serving bowl with sukiyaki sauce.
Servings: 4
Preparation time: 1 hour
Cooking time: 30 minutes
Ready in: 1 hour and 30 minutes
Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
The following ingredients were not linked to the ingredient database and were not included in the nutrition information:
