- Broth:
- 1 1/2 cups water
- 2/3 cup soy sauce
- 2/3 cup white sugar
- 1/3 cup sake
- Sukiyaki Ingredients:
- 1 pound thinly sliced beef
- 1 (12 ounce) package firm tofu, drained and cut into bite-size pieces
- 1/2 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
- 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.
03/30/2018
recipepes.com
Traditional Beef Sukiyaki, recipe
PT15M
PT1H
5
455 calories
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