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Sukiyaki
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Sukiyaki

35 minServes 4Nutri-Score C€€€
from @derekkchen7 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • mirinPantry120 ml
  • sakeBeverages120 ml
  • sugarPantry25 g
  • soy saucePantry120 ml
  • green onion (white portion sliced)Produce1 piece
  • enoki mushrooms (rinsed, trimmed)Produce200 g
  • shiitake mushrooms (rinsed)Produce5 pieces
  • shimeji mushrooms (rinsed, trimmed)Produce200 g
  • shungiku (rinsed, cut)Produce200 g
  • firm tofu (cut into pieces)Fresh400 g
  • shirataki noodles (rinsed, drained)Fresh200 g
  • beef fatMeat1 piece
  • ribeye (thinly sliced)Meat450 g
  • egg (beaten, for dipping)Dairy4 pieces

per serving

Nutrition

394kcal

Carbs
19 g
Proteins
26 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Dutch oven
  • Whisk
  • Mixing bowl

step by step

Method

  1. Make the sukiyaki sauce

    • Heat the mirin, sake and sugar in a pot over medium heat until the sugar dissolves and the alcohol evaporates.
    • Add the soy sauce, then set the sauce aside.
    Step 1

  2. Prep the ingredients

    • Rinse and cut the green onion, enoki, shiitake, shimeji, shungiku, tofu and shirataki noodles.
    Step 2

  3. Make the dipping sauce

    • Whisk the raw egg in a bowl to serve as the dipping sauce.
    Step 3

  4. Char the green onion

    • Heat the beef fat in a hot pot or cast iron pan over medium-high heat.
    • Add the white portion of the green onion and char it.
    Step 4

  5. Add the ingredients and simmer

    • Add the mushrooms, tofu, shirataki noodles, shungiku and thinly sliced beef.
    • Pour the sauce over and simmer until everything is cooked through.
    Step 5

  6. Serve

    • Enjoy the sukiyaki with the beaten egg as a dipping sauce.
    Step 6
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