| Water | 450 ml |
| KIKKOMAN Sukiyaki Soup | 50 ml |
| Japanese Green Onion | 2 sprigs |
| Enoki mushrooms | 1 pack |
| Shiitake mushrooms | 3 pieces |
| Garland chrysanthemum (Tung Oh) | 100 g |
| Bok choy Chinese cabbage | 200 g |
| Shirataki (Konjac noodles) | 1 pack |
| Pressed Tofu | 1 pack |
| Vegetable Oil | A little |
| Carrots | A little |
| Pasteurized raw eggs | As you like |
1. Boil shirataki and cut them into half.
2. Cut the Japanese Green Onion diagonally into 1cm wide, the leafy vegetables into 5cm, and enoki mushrooms into bite-sized pieces.
3. Drain off the water from the tofu and cut it into 8 equal pieces.
4. Sauté the vegetables and meat in the vegetable oil and add 50ml of Kikkoman Sukiyaki Soup with 450ml of the water (1:9 ratio). Cook until all the ingredients are cooked through. Garnish with the carrots.
5. Serve with the pasteurized raw eggs, if desired.
