Description
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.
Ingredients
- 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
Instructions
- Combine water
- soy sauce
- sugar
- and sake in a bowl to make broth.
- Arrange beef
- tofu
- Chinese cabbage
- yam noodles
- shiitake mushrooms
- enoki mushrooms
- and green onion on separate plates on the table.
- 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.
- Ladle cooked sukiyaki mixture into serving bowls. Replenish broth in the skillet.
- Crack each egg into a small bowl and beat lightly. Serve sukiyaki alongside eggs for dipping.
Prep Time: 25 mins
Cook Time: 11 mins
Total Time: 36 mins
Servings: 4