Beef Sukiyaki with Tofu and Vegetables
Dive into the comforting flavors of Japan with this Beef Sukiyaki with Tofu and Vegetables recipe, a delightful one-pot dish that combines tender thinly sliced beef ribeye, silky firm tofu, and a medley of fresh vegetables like shiitake mushrooms, enoki mushrooms, and napa cabbage. Simmered in a savory-sweet broth made with soy sauce, mirin, sake, and dashi, this classic sukiyaki is perfect for sharing around the table. The addition of chewy konjac noodles enhances the texture profile, while the option to dip ingredients into beaten raw egg adds an authentic Japanese touch. Ready in under an hour and ideal for cozy family dinners or gatherings, this sukiyaki recipe is both delicious and versatile. With bold umami flavor and a beautifully balanced sweetness, it’s a must-try for fans of hot pot cuisine. Perfectly suited for intimate sharing, this recipe serves 4 and will transport your taste buds straight to Japan!
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Recipe Information
Ingredients
- 500 grams thinly sliced beef ribeye
- 250 grams firm tofu
- 100 grams shiitake mushrooms
- 100 grams enoki mushrooms
- 300 grams napa cabbage
- 2 stalks green onions
- 200 grams konjac noodles
- 100 ml soy sauce
- 100 ml mirin
- 50 ml sake
- 3 tablespoons sugar
- 200 ml dashi stock
- 1 tablespoon vegetable oil
Instructions
Begin by preparing the broth. In a bowl, combine the soy sauce, mirin, sake, sugar, and dashi stock. Stir until the sugar is fully dissolved. Set aside.
Slice the firm tofu into 2-3 cm cubes. Set aside.
Clean the shiitake mushrooms with a damp cloth and remove the stems. Slice the caps into halves. Trim the roots from the enoki mushrooms and separate them into small bundles.
Cut the napa cabbage into bite-sized pieces. Chop the green onions into 5 cm lengths.
Rinse the konjac noodles under cold water and drain well.
In a large skillet or a sukiyaki hot pot, heat the vegetable oil over medium-high heat. Add the sliced beef and sear it until just browned on the outside. Remove the beef from the skillet and set aside.
In the same skillet, pour in the broth mixture and bring to a gentle simmer.
Arrange the tofu, shiitake mushrooms, enoki mushrooms, napa cabbage, green onions, and konjac noodles around the skillet, leaving a space in the center.
Return the beef to the center of the skillet. Allow all the ingredients to cook in the simmering broth for about 5-7 minutes, until the vegetables are tender and the beef is fully cooked through.
Serve the sukiyaki hot, allowing diners to use chopsticks to pick up and enjoy the ingredients directly from the pot. Optionally, provide small bowls of beaten raw egg for those who wish to dip the cooked items for an authentic experience.
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 1221 mg | 53% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 16.9 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 503 mg | 39% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 858 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
