Junjun ｜ Our Regional Cuisines

1. Cut the meat into easy-to-eat pieces.

2. Cut the green onions into 3cm sections, remove the roots from the chrysanthemums, and cut them in half.

3. Cut off the roots of the shimeji mushrooms and separate them.

4. Cut the tofu into 3 cm cubes.

5. Cut the chojifu into half or thirds, soak them in water, and squeeze.

6. Heat the sukiyaki pot and add beef tallow to dissolve it.

7. Put the beef in the pot and lightly stir-fry it. Add the green onions, chrysanthemum greens, and shimeji mushrooms, and add sugar and soy sauce (sukiyaki stock is also acceptable). When the juices come out, add the konjac, tofu, and chojifu and simmer.

8. Add the ingredients while adjusting the taste, and stir the pot.