Sukiyaki

Ingredients:

• 450 g thinly sliced ​​beef
• 110 g yam noodles (shirataki)
• 1 cup sliced ​​shiitake mushrooms (pre-soaked and rinsed)
• 1 piece of tofu, cut into 2.5 cm pieces
• 1/2 cup soy sauce
• 2 tablespoons of sugar
• 1 tbsp. broth for soup
• 1/4 cup mirin sauce (rice wine)
• 1/4 cup sugar
• 2 medium-sized onions, thinly sliced ​​into half rings
• 1 cup sliced ​​bamboo shoots
• 2 celery stalks, sliced
• 1 bunch green onions, cut into 2.5 cm pieces
• 2 sliced ​​Chinese cabbage leaves
• 2 tablespoons of oil

Preparation:

1. In a bowl, combine the soy sauce, sugar, broth, and mirin. Place the meat and vegetables on a large platter. Preheat an electric frying pan to 190°C.
   
   Pour oil into a frying pan and heat it. Fry the meat in the oil, slowly adding sugar. When the meat is well browned, move it to a corner of the pan.
2. Add the vegetables, one at a time. Add the sauce and cover the pan with a lid. Bring to a boil and cook for 2 minutes. Remove the lid and turn all the ingredients over. Cook for another 2 minutes. Serve in small bowls.