Kurobuta Pork Sukiyaki

INGREDIENTS

FOR THE SUKIYAKI BROTH:

• 2 tablespoons sake
• ¼ cup mirin
• 1 tablespoon brown sugar
• ¼ cup soy sauce
• 2 cups dashi stock (mushroom soaking liquid, or chicken stock)

TO PREPARE THE SUKIYAKI:

• 250 grams Kurobuta Pork Sukiyaki Cut
• ½ block firm tofu (sliced into ½ inch thick slices)
• 5  shiitake mushrooms
• 1 package enoki mushrooms, trimmed
• 1/2 pc napa cabbage (cut into quarters)
• 2 pcs bokchoy (cut in half)
• 1 bundle dried mung bean vermicelli noodles
• 1 pc carrot (Sliced)

OTHER GARNISH

• 2 cups steamed rice
• 2 eggs(pasteurized, optional
• 2 scallions (sliced thin)

PROCEDURES

1. Mix and heat up the broth ingredients in a large pot. 
2. Add in the pork and your desired vegetable garnish into the pot. 
3. Remove the items from the pot once fully cooked.  Add eggs if desired.
4. Enjoy your sukiyaki with some rice and scallions on top.