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A bowl of sukiyaki with beef, tofu, mushrooms, greens, and noodles.
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5 from 2 votes

Japanese Sukiyaki

Feeling super cozy with this Japanese Sukiyaki recipe! A mixture of soy sauce, sugar, mirin and sake make this come to life with sukiyaki beef.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Asian, Meat, Noodles, Soups & Stews
Cuisine: Japanese
Servings: 2
Author: Lindsey Baruch

Ingredients

  • 1 pound kobe style sukiyaki beef
  • 1/2 block firm tofu cut into thin strips
  • 10 sheets of sliced Napa cabbage
  • 1/2 cup oyster mushrooms
  • 1/2 cup enoki mushrooms
  • 1/2 cup bunashimeji mushrooms
  • 1 cup green onions
  • 125 grams shirataki noodles
  • 1/2 cup shungiku/chrysanthemum leaves
  • 1/2 cup soy sauce
  • 1 tablespoon sugar
  • 1/4 cup mirin
  • 1/4 cup sake
  • 1 cup water or dashi broth
  • 2 egg yolks optional

Instructions

  • To start, make your sukiyaki sauce by mixing soy sauce, Japanese blend, sugar, mirin, sake and water until combined.
  • Next make your noodles according to the package instructions, drain, rinse and set aside.
  • Heat a deep pot/sukiyaki/hot pot on low and add in 2 tablespoons of your sauce. Sear your meat (save a few slices for garnish). Then add your mushrooms and lightly sauté for 1-2 minutes.
  • Next, in the same pot, add in and layer your remaining beef, tofu, cabbage, mushrooms, cooked noodles and shungiku. Bring to a boil until everything is well cooked. Top with green onions, mix well and dip with egg.

Nutrition

Calories: 156kcal | Carbohydrates: 17g | Protein: 12g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 194mg | Sodium: 3261mg | Potassium: 429mg | Fiber: 3g | Sugar: 9g | Vitamin A: 768IU | Vitamin C: 9mg | Calcium: 72mg | Iron: 3mg