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A traditional Japanese dinner idea brought to your table.
18 ounces rib-eye steak (thinly sliced)
8 ounces extra firm tofu, cut into bite-size cubes
1 bunch green onions, cut into bite-size pieces
2 cups Napa cabbage, cut into bite-size pieces
1 medium carrot, sliced lengthwise
8 shiitake mushrooms, stemmed and quartered
1 pack enoki mushrooms, trimmed
2 cups spinach
6 cups dashi or vegetable stock
Salt
Soya sauce
Wafu® Japanese dressings (Original Sesame, Ginger Carrot and/or Wasabi Edamame)
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