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