Sukiyaki 312kcal / per person

recipes

category MeatSee the Related Food Category Page
recipe number 03422
cooking time 40 minutes
comment Sukiyaki is prepared with thinly sliced beef cooked in a skillet and seasoned with sugar and soy sauce-based sauce. Tofu, shirataki, shiitake and shungiku are added and cooked together. Usually it is cooked at the table as you eat.
image Sugar and soy sauce-based thick sauce blend with the flavor and moisture from beef and vegetables.
Lean beef round, thinly sliced 120 g
Grilled tofu 100 g
Shirataki (konnyaku noodles) 60 g
Chinese cabbage 60 g
Burdock 40 g
Shiro-negi (white part of a Japanese leek) 40 g
Shungiku (garland chrysanthemum) 40 g
Shiitake mushrooms 4
Enoki mushrooms 30 g
Oil 1 tsp
Sugar a little more than 1 tbsp
Soy sauce 1 and 2/3 tbsp
Sake 2 and 1/2 tsp
Eggs
Not essential, if not available.
2

Cut the beef and the tofu into bite-sized pieces. Blanch the shirataki in boiling water, drain in a colander and cut into bite-sized lengths. Separate the stems from the leaves of the Chinese cabbage and cut into bite-sized pieces.

Shave the burdock as though you were sharpening a pencil, immerse in water for a little while and then drain. Slice the white leek diagonally. Cut the tough end off the shungiku and chop into bite-sized pieces. Remove the stems of the shiitake mushrooms and cut into decorative shapes. Remove the stems of the enoki mushrooms and separate them.

Heat the oil in a pot. Sauté the beef quickly then sprinkle with the sake and the sugar while continuing to sauté.

Add the soy sauce to the (3) beef and then add, in order, the burdock, the stems of the Chinese cabbage, the white leek, the shiitake mushrooms, the enoki mushrooms, the grilled tofu and the shirataki. When everything is cooked through, add the Chinese cabbage leaves and the shungiku and cook for a little while longer. Dip in the beaten egg and eat.

technique Dip the sukiyaki in beaten egg. You can also enjoy it without egg.
  1. Cut the beef and the tofu into bite-sized pieces. Blanch the shirataki in boiling water, drain in a colander and cut into bite-sized lengths. Separate the stems from the leaves of the Chinese cabbage and cut into bite-sized pieces.
  2. Shave the burdock as though you were sharpening a pencil, immerse in water for a little while and then drain. Slice the white leek diagonally. Cut the tough end off the shungiku and chop into bite-sized pieces. Remove the stems of the shiitake mushrooms and cut into decorative shapes. Remove the stems of the enoki mushrooms and separate them.
  3. Heat the oil in a pot. Sauté the beef quickly then sprinkle with the sake and the sugar while continuing to sauté.
  4. Add the soy sauce to the (3) beef and then add, in order, the burdock, the stems of the Chinese cabbage, the white leek, the shiitake mushrooms, the enoki mushrooms, the grilled tofu and the shirataki. When everything is cooked through, add the Chinese cabbage leaves and the shungiku and cook for a little while longer. Dip in the beaten egg and eat.