Traditional Beef Sukiyaki
Traditional Japanese beef sukiyaki recipe for a one-pot recipe that is cooked at the table. Delicious when dipped in raw beaten egg and eaten with rice.
- 1 ½ cups water
- ⅔ cup soy sauce
- ⅔ cup white sugar
- ⅓ cup sake
- 1 pound thinly sliced beef
- 1 (12 ounce) package firm tofu, drained and cut into bite-size pieces
- ½ head Chinese cabbage, cut into bite-size pieces
- 1 (7 ounce) package yam noodles (shirataki), drained
- 7 shiitake mushrooms, sliced
- 1 enoki mustrooms, roots removed
- 1 green onion (negi), sliced
- 1 tablespoon vegetable oil
- 4 eggs
- 1. Combine water, soy sauce, sugar, and sake in a bowl to make broth.
- 2. Arrange beef, tofu, Chinese cabbage, yam noodles, shiitake mushrooms, enoki mushrooms, and green onion on separate plates on the table.
- 3. Heat oil in an electric skillet or a large skillet set over a hot plate at the table. Add beef slices; cook and stir until browned, about 1 minute. Pour in some broth; bring to a boil. Stir in tofu, cabbage, noodles, shiitake mushrooms, enoki mushrooms, and green onion; simmer until softened, about 5 minutes.
- 4. Ladle cooked sukiyaki mixture into serving bowls. Replenish broth in the skillet.
- 5. Crack each egg into a small bowl and beat lightly. Serve sukiyaki alongside eggs for dipping.
serving: 4 servings
calories: 644.8 kcal
carbohydrates: 71.2 g
protein: 40.3 g
saturated fat: 5.2 g
cholesterol: 234.9 mg
sodium: 2830.7 mg
fiber: 1.8 g
sugar: 37 g