Traditional Beef Sukiyaki

This traditional Japanese beef sukiyaki recipe is cooked tableside in a savory broth with enoki mushrooms—dip in raw beaten egg and eat with rice.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 645 Calories

Ingredients

• 4 eggs
• 1 tablespoon vegetable oil
• 1 pound thinly sliced beef
• 1 (12 ounce) package firm tofu, drained and 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
• 1.5 cups water
• 0.66666668653488 cup white sugar
• 0.66666668653488 cup soy sauce
• 0.33333334326744 cup sake
• 0.5 head Chinese cabbage, cut into bite-size pieces

Recipe Instructions

Step 1

Ladle cooked sukiyaki mixture into serving bowls. Replenish broth in the skillet.

Step 2

Combine water, soy sauce, sugar, and sake in a bowl; set broth aside on the table.

Step 3

Arrange beef, tofu, cabbage, yam noodles, shiitake mushrooms, enoki mushroom, and green onion on separate plates on the table.

Step 4

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 mushroom, and green onion; simmer until softened, about 5 minutes.

Step 5

Crack eggs into separate small bowls; beat lightly. Serve sukiyaki with eggs for dipping.