Traditional Beef Sukiyaki
A classic Japanese hot pot dish featuring thinly sliced beef, vegetables, and noodles in a soy-based broth.
Ingredients
- water (1.5 cups)
- soy sauce (0.67 cups)
- white sugar (0.67 cups)
- sake (0.33 cups)
- thinly sliced beef (1 pound)
- firm tofu (1 12 ounce)
- Chinese (napa) cabbage (0.5 head)
- yam noodles (shirataki) (1 7 ounce)
- shiitake mushrooms (7 )
- enoki mushrooms (1 )
- green onion (negi) (1 )
- vegetable oil (1 tablespoon)
- eggs (4 )
Instructions
- Combine water, soy sauce, sugar, and sake in a bowl; set broth aside on the table.
- Arrange beef, tofu, 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 on 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 eggs into separate small bowls; beat lightly. Serve sukiyaki with eggs for dipping.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 645
- fat: 20 g
- sats: 5 g
- carbs: 71 g
- fibre: 2 g
- protein: 40 g
- salt: 2.831 g