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Ingredients
US|METRIC
4 SERVINGS
- 8 shitake mushrooms
- 7 oz. shirataki noodles
- 1 pkg. firm tofu (12 oz/340g, cubed)
- 1 onion (medium sized, thinly sliced)
- 4 green onions (cut at a diagonal into 2-inch lengths)
- 1 leek (cut at a diagonal into ¼ inch thick slices)
- 8 oz. shungiku (/tong ho/garland chrysanthemum, remove stems, wash, and drain)
- 4 napa cabbage leaves (large, sliced)
- 1 lb. beef (thinly sliced)
- 1 Tbsp. vegetable oil
- 1 Tbsp. granulated sugar
- 3 Tbsp. ponzu (and goma dare for dipping)
- 1 cup water
- 1/2 cup soaking liquid (120 mushroom)
- 1/2 tsp. dashi (instant)
- 1/4 cup mirin (Japanese cooking wine)
- 1/4 cup soy sauce
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