• 1 onion
• 1/2 lettuce
• 100g watercress
• 200g shirataki noodles
• 250ml sukiyaki sauce
• 300g sukiyaki beef chuck roll
• pinch of nanami togarashi spice





• 1 onion
• 1/2 lettuce
• 100g watercress
• 200g shirataki noodles
• 250ml sukiyaki sauce
• 300g sukiyaki beef chuck roll
• pinch of nanami togarashi spice
Start by slicing the onion into strips and cut your lettuce into 4-5cm pieces. Next, roughly chop your watercress into 2-3 sections.
Next, rinse and drain the shirataki noodles, then pat dry. Bring a pan of water to the boil. Simmer your shirataki in the water for 2-3 minutes, then cut into 4cm lengths using scissors.
In a frying pan, add the sukiyaki sauce and onion, then cook over a medium heat. When the onion turns translucent, add the beef. Cover the pan and simmer over a low heat for around 5 minutes.
Add the shirataki to the pan and stir well. Then simmer for another 4-5 minutes, so the noodles can absorb all the lovely sukiyaki flavour.
Place the lettuce and watercress at the edge of the frying pan and let it gently wilt a bit for 2-3 minutes. Sprinkle on some spicy nanami togarashi and serve.
• If you’re feeling a bit naughty, why not add a little bit of Japanese mayonnaise to the salad.
• You can also boost the health factor to the max by using spinach, kale or other leafy greens instead of lettuce for your salad.