Traditional Beef Sukiyaki

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

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.

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

Categories

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