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Ingredients
  • 1 pound kobe style sukiyaki beef
  • ½ block firm tofu cut into thin strips
  • 10 sheets of sliced Napa cabbage
  • ½ cup oyster mushrooms
  • ½ cup enoki mushrooms
  • ½ cup bunashimeji mushrooms
  • 1 cup green onions
  • 125 grams shirataki noodles
  • ½ cup shungiku/chrysanthemum
  • ½ cup soy sauce
  • 1 tablespoon sugar
  • ¼th cup mirin
  • ¼th cup sake
  • 1 cup water or dashi broth
  • 2 egg yolks optional
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