Sukiyaki
すき焼き
A hot pot of thin beef, tofu, and vegetables simmered in a sweet soy broth at the table.
Serves 4
Prep 20 min
Cook 25 min
Ingredients
- 1 lb thinly sliced beef ribeye
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/4 cup sugar
- 1/2 cup dashi stock
- 1 block firm tofu, cut in cubes
- 1 head napa cabbage, cut in pieces
- 8 shiitake mushrooms
- 2 leeks, sliced on a slant
- 1 package shirataki noodles, rinsed
- 2 tablespoons oil
Steps
Step 1. Mix the soy sauce, mirin, sugar, and dashi for the broth.
Step 2. Heat the oil in a wide pot and sear a few beef slices for 1 minute.
Step 3. Add some broth and arrange the tofu, cabbage, mushrooms, leeks, and noodles.
Step 4. Simmer for 8 to 10 minutes, adding the rest of the beef until cooked through and no longer pink. Eat from the pot with rice.
Where this recipe comes from
Yoribang Japanese recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of everyday Japanese dishes. Soy sauce, mirin, sake, miso, and dashi make up most of the seasoning. Short-grain rice, panko, nori, and bonito flakes are sold at Asian grocery stores and many supermarkets. Dashi can be made from scratch or from instant granules.