Beef Sukiyaki

Total Time 35

Servings: 4 4 servings

Course: Main Course

Cuisine: Japanese

Ingredients Method Notes

Ingredients

Warishita

100 ml soy sauce
100 ml mirin
100 ml sake
2 tbsp sugar

Sukiyaki

500 g beef ribeye or sirloin thinly sliced
1 block firm tofu cut into cubes
200 g shirataki noodles rinsed
4 spring onions cut into 5 cm pieces
200 g napa cabbage cut into chunks
100 g enoki or shiitake mushrooms
1 tbsp vegetable oil or beef tallow
4 raw eggs for dipping — optional

Method

Make the warishita: combine soy sauce, mirin, sake and sugar in a small pot. Bring to a simmer, stir to dissolve the sugar, and set aside.
Heat a cast iron or heavy pan at the table or stove. Grease lightly with oil or tallow.
Sear the beef slices in batches over high heat for about 30 seconds per side. Push to the side of the pan.
Arrange the tofu, shirataki noodles, spring onions, cabbage and mushrooms in the pan alongside the beef.
Pour the warishita over everything. Simmer for 5–8 minutes until the vegetables are just tender and the broth has reduced slightly.
Serve directly from the pan. Traditionally, each piece is dipped in raw beaten egg before eating.

Notes

Source: Classic Japanese recipe. Estimated values per serving. For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.