Sukiyaki Big Bowls
Dive into the comforting flavors of Japanese cuisine with these hearty Sukiyaki Big Bowls! This recipe brings together tender thinly sliced beef, nutritious vegetables like shiitake mushrooms and napa cabbage, firm tofu, and slurp-worthy udon noodles in a rich, savory-sweet sukiyaki sauce crafted from soy sauce, mirin, sake, and sugar. Perfect for a cozy dinner, this dish balances tradition and convenience, with a quick 20-minute prep time and bold, authentic flavors. Cooked in a single skillet and served piping hot, these bowls are packed with umami goodness, making them an irresistible one-pot meal for family or guests. Easy to customize and utterly satisfying, Sukiyaki Big Bowls are your go-to option for a warming, restaurant-quality experience at home!
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Recipe Information
Ingredients
- 300 grams Thinly sliced beef (such as ribeye or sirloin)
- 1 medium Yellow onion, thinly sliced
- 150 grams Shiitake mushrooms, stems removed and caps sliced
- 200 grams Chinese cabbage (napa cabbage), chopped into bite-sized pieces
- 1 medium Carrot, julienned
- 3 stalks Spring onions, cut into 5 cm (2-inch) pieces
- 200 grams Firm tofu, cut into small cubes
- 400 grams Fresh udon noodles (pre-cooked)
- 80 ml Soy sauce
- 80 ml Mirin
- 60 ml Sake
- 2 tablespoons Sugar
- 500 ml Water
- 1 tablespoon Vegetable oil
Instructions
Prepare all the ingredients by slicing the vegetables, cutting the tofu, and portioning the udon noodles. Set everything aside in individual groups for easier cooking.
In a medium bowl, combine the soy sauce, mirin, sake, sugar, and water to create the sukiyaki sauce. Stir until the sugar dissolves. Set aside.
Heat the vegetable oil in a large skillet or shallow pot over medium heat. Add the thinly sliced beef and cook until just browned, about 2 minutes. Transfer the beef to a plate and set aside.
In the same skillet, add the yellow onion and sauté until tender and slightly caramelized, about 3-4 minutes.
Add the shiitake mushrooms, Chinese cabbage, carrot, and spring onions to the skillet. Stir-fry for 3-4 minutes until the vegetables start to soften.
Pour the prepared sukiyaki sauce into the skillet and bring to a gentle simmer.
Return the beef to the skillet, along with the tofu cubes. Let everything cook together for 2-3 minutes, allowing the flavors to fully combine.
Add the udon noodles to the skillet, gently tossing to coat them in the sauce. Cook for 2-3 more minutes until the noodles are heated through.
Divide the sukiyaki mixture evenly into four large bowls, ensuring each bowl has a good balance of beef, vegetables, tofu, and noodles.
Serve immediately, and enjoy your hearty Sukiyaki Big Bowls!
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 1012 mg | 44% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 15.1 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 425 mg | 33% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 797 mg | 17% | |
*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.
