Serving for 2


  • 300 gm Miyazakigyu  Striploin Sukiyaki, sliced 2.2mm
  • 8 leaves        Napa cabbage, cut into 5 cm length 2 cm width
  • 100 gm Enoki mushroom,
  • 5 pcs Shiitake mushroom
  • 100 gm         Negi (leek), sliced
  • ½ pcs            Yaki tofu
  • 200gm Shirataki(konjac) noodles, rinsed & drained
  • 1 Tbsp Cooking oil



Sukiyaki Sauce

  • 180ml Ebara OMOTENASHI No Tamari Shoyu Sukiyaki Sauce




Instructions to cook the Sukiyaki

  1. Set a portable gas stove. Place Nabe pot on the stovetop.
  2. Heat the pot, add 1 Tbsp of cooking oil.
  3. Add the beef slices to sear. Flip and cook the meat.
  4. Add all the other ingredients in and ½ the Sukiyaki sauce into the pot.
  5. If needed, add more Sukiyaki sauce until the ingredients are submerged in the sauce.
  6. Put a lid on and cover bring to a boil. Once boiled, lower the heat to simmer and cooked ingredients till done.
  7. Once ready enjoy!




Recipe by Chef Michael Lau

Created for Anzu Meat Factory during our Anzu Meat Factory Cooking Class with Chef Michael Lau