I made Sukiyaki last night. But I really didn’t have all the good ingredients. I modified a lot of it. I got some thin beef slices from the Chinese store. The beef is no where as good as the ribeye slices from the Japanese store. But hey, there is a big difference in price. I didn’t have the Japanese miracle noodles, I used the regular Chinese cellophane noodles. I didn’t have the Japanese enoki or fresh shiitake mushrooms. I used regular white mushrooms instead. I didn’t get the Japanese made tofu, I had the Chinese brand tofu instead. Hahahha… TOFU IS TOFU. They all taste the same. I also added some inexpensive fish cakes/balls that I got from the Chinese store. Anyway, I substituted a lot of ingredients but I used the same seasoning and method to cook it. I used what I had. It was still very yummy. Price-wise, I cut the dish from a $25 ingredient meal to half of it. Not bad at all for a yummy knock-off.
For the original recipe, see Beef Sukiyaki with Miracle Noodles