Ingredients

  • Serves 2 people
  • 300 g sliced fatty beef

  • 150 g shiitake mushrooms

  • 150 g shiitake mushrooms

  • 150 g enoki mushrooms

  • 1 stalk scallion

  • 1 block of tofu (300 g)

  • 4-5 leaves of napa cabbage

  • 200 g shirataki noodles (washed)

  • 300 ml dashi stock

     

  • sukiyaki sauce:

    60 g sugar

  • 250 ml soy sauce

  • 250 ml mirin

     

  • rice (to serve)

  • 1 raw egg (for dipping)

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Recipe Courtesy of
Asian Food Network

Sukiyaki

Sukiyaki is a Japanese dish of fatty beef, vegetables, tofu simmered in a sweet sauce. It’s a fun way to mix things up, and it’s easy to make at home!
  • Easy
  • 20 min
  • 5 min
  • 10 min
  • 3 steps
  • 13 Ingredients
  • Easy
  • 3 steps
  • 13 Ingredients
  • 20 min
  • 5 min
  • 10 min

Instructions

  1. Prepare the ingredients

    • Cut into 8 thick slices of a block of tofu & set aside

    • Cut 4 to 5 large leaves of napa cabbage into 2” width & set aside

    • Slice diagonally a stalk of scallion & set aside 

    • Remove roots of enoki mushroom & set aside 

    • Remove the stems of shiitake mushrooms

    • Slice a cross on the top of the mushrooms to make a decorative cut & set aside



  2. Prepare Sukiyaki sauce

    • In a saucepan over low heat, mix the sugar, soy sauce and mirin together and stir until sugar dissolves.
    Prepare Sukiyaki sauce


  3. Sear beef

    • Heat in a pot at medium high and add oil.

    • Add scallions and stir fry for 20sec

    • Add and sear beef slices in the pot and when the colour of meat starts to turn

    • Add half of the prepared Sukiyaki sauce and half of dashi stock

    • Arrange cabbage, tofu, shirataki noodles, mushrooms into pot neatly

    • Bring to a boil.

    • Adjust taste according to individual likings by adding remaining Sukiyaki sauce and dashi stock (see chef’s tips below).

    Sear beef


Plate and Serve!

Serve with bowl of rice and 1 raw egg in a small bowl at aside.

Plate and Serve!

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Ingredients
  • Serves 2 people
  • 300 g sliced fatty beef

  • 150 g shiitake mushrooms

  • 150 g shiitake mushrooms

  • 150 g enoki mushrooms

  • 1 stalk scallion

  • 1 block of tofu (300 g)

  • 4-5 leaves of napa cabbage

  • 200 g shirataki noodles (washed)

  • 300 ml dashi stock

     

  • sukiyaki sauce:

    60 g sugar

  • 250 ml soy sauce

  • 250 ml mirin

     

  • rice (to serve)

  • 1 raw egg (for dipping)

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