■Thinly sliced ​​beef…150g

A Dark soy sauce…1/2 tablespoon

A sugar... 1/2 tbsp

A sake…1 tbsp

A Garlic grated ... 1 piece

■Vermicelli...80g

■Carrots (small)…1/3

■ Bell pepper ... 1 piece

■Onion…1/4 piece

Shiitake mushrooms ... 4 pieces

■Chives…1/2 bunch

■Kikurage (dried)…5g

■ White sesame…1 tbsp

■ Sesame oil ... 1 tablespoon

《Mixed seasoning》

B Dark soy sauce…1 and 1/2 tablespoons

B Sugar…1 and 1/2 tablespoons

B mirin ... 1 tbsp

B Bonito Soup Stock with Flying Fish (contents)…1 bag

① Rehydrate the ear mushrooms in water and cut into small pieces. 

② Cut the thinly sliced ​​beef into bite-sized pieces, mix with A, and season.

③ Boil the vermicelli slightly shorter than indicated on the package, cool in cold water, and cut into appropriate sizes.

④ Cut the carrots into thin strips. Finely chop the peppers, onions, and shiitake mushrooms. Cut the chives into 4cm wide pieces.

⑤ Heat sesame oil in a frying pan and fry the thinly sliced ​​beef until cooked through. Add carrots, bell peppers, onions, shiitake mushrooms, and chives in order of slowness and stir-fry. Add the wood ear mushrooms, vermicelli, and seasonings, and once the flavors have blended, finish by sprinkling white sesame seeds.