Product introduction

Hot Pot Seasonings

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Hot Pot Seasonings lineup


Sukiyaki

1

Slice the Japanese leeks diagonally; cut the trefoil into lengths of 4cm-5cm; cut off the roots of the Enokidake mushrooms; drain the tofu and cut into bite-sized pieces; and boil the shirataki noodles and cut into bite-sized lengths.


2

In an iron pan, heat the beef fat. Cook the beef and Japanese leeks, in that order.


2

Add all the remaining ingredients, except for the trefoil, and the “Sukiyaki no Tare (Seasoning for Hot Pot)”; add the trefoil and serve.


Ingredient

4 servings

Ebara Sukiyaki no Tare (Seasoning for Hot Pot)

300ml
Beef for Sukiyaki 500g
Japanese leeks 4pc
Trefoil 2bunch
Enokidake (golden needle) mushrooms 1bunch
Grilled tofu 1bunch
Shirataki (starch noodles) 1bag
Beef fat 20ml
Dipping sauce (beaten raw egg) appropriate amount

Other

More information about the recipes.


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