Sukiyaki
Sukiyaki is a classic Japanese one-pot dish that brings comfort and elegance to your dining table. This hearty recipe combines thinly sliced beef, shirataki noodles, tofu, and an array of vibrant vegetables—think Chinese cabbage, shiitake, and enoki mushrooms—simmered to perfection in a sweet and savory sauce made from soy sauce, sake, mirin, and sugar. Prepared quickly in just 40 minutes, sukiyaki is traditionally cooked tableside, making it the ultimate communal meal for family or friends. For an authentic experience, dip the tender, flavorful ingredients into raw, beaten egg for a creamy, rich finish. Perfect for sharing and best enjoyed with a bowl of steamed white rice, sukiyaki embodies the balance and warmth of Japanese home cooking.
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Recipe Information
Ingredients
- 400 g Thinly sliced beef (ribeye or sirloin)
- 200 g Shirataki noodles (glass noodles or konjac noodles)
- 200 g Firm tofu
- 300 g Chinese cabbage
- 6 pieces Shiitake mushrooms
- 100 g Enoki mushrooms
- 3 stalks Scallions (green onions)
- 120 ml Soy sauce
- 100 ml Sake
- 100 ml Mirin
- 3 tbsp Sugar
- 4 pieces Eggs (optional, for dipping)
- 1 tbsp Cooking oil
Instructions
Prepare all ingredients: Cut the tofu into bite-sized cubes, roughly chop the Chinese cabbage, slice the scallions into 2-inch pieces, trim stems off shiitake mushrooms, and separate enoki mushrooms into small bundles.
Drain and rinse the shirataki noodles thoroughly under cold water to remove any odor, then cut them into shorter lengths.
In a small bowl, mix the soy sauce, sake, mirin, and sugar. Stir until the sugar dissolves. This will be your sukiyaki sauce.
Heat a large skillet or traditional sukiyaki pot over medium heat. Add the cooking oil and swirl to coat.
Sear the sliced beef in the skillet until lightly browned. Push the beef to one side of the skillet.
Pour a portion of the sukiyaki sauce into the skillet (enough to partially submerge the ingredients). Add the tofu, shirataki noodles, Chinese cabbage, mushrooms, and scallions into separate sections of the skillet.
Bring the sauce to a simmer and cook for 5–7 minutes, allowing all ingredients to absorb the savory-sweet flavors. Add more sukiyaki sauce as needed to keep the pot from drying out.
Traditionally, sukiyaki is served hot directly from the skillet. Each person can dip the cooked ingredients into a raw, beaten egg (optional) before eating for richness.
Enjoy the sukiyaki as a comforting communal meal with a side of steamed white rice, if desired.
Nutrition Facts
Calories |
2326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.6 g | 167% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1024 mg | 341% | |
| Sodium | 5430 mg | 236% | |
| Total Carbohydrate | 122.0 g | 44% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 68.9 g | ||
| Protein | 150.5 g | 301% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 1728 mg | 133% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 3860 mg | 82% | |
*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.
