Serves 2 people
300 g sliced fatty beef
150 g shiitake mushrooms
150 g shiitake mushrooms
150 g enoki mushrooms
1 stalk scallion
1 block of tofu (300 g)
4-5 leaves of napa cabbage
200 g shirataki noodles (washed)
300 ml dashi stock
sukiyaki sauce:

60 g sugar
250 ml soy sauce
250 ml mirin
rice (to serve)
1 raw egg (for dipping)

Recipe Courtesy of
Asian Food Network

Sukiyaki

Sukiyaki is a Japanese dish of fatty beef, vegetables, tofu simmered in a sweet sauce. It’s a fun way to mix things up, and it’s easy to make at home!

Difficulty: Easy

Preparation: 20 min
Cook: 5 min
Clean up: 10 min

Steps: 3 steps
13 Ingredients

Difficulty: Easy
Steps: 3 steps
13 Ingredients

Preparation: 20 min
Cook: 5 min
Clean up: 10 min

Instructions

Prepare the ingredients
- Cut into 8 thick slices of a block of tofu & set aside
- Cut 4 to 5 large leaves of napa cabbage into 2” width & set aside
- Slice diagonally a stalk of scallion & set aside
- Remove roots of enoki mushroom & set aside
- Remove the stems of shiitake mushrooms
- Slice a cross on the top of the mushrooms to make a decorative cut & set aside

Prepare Sukiyaki sauce
- In a saucepan over low heat, mix the sugar, soy sauce and mirin together and stir until sugar dissolves.

Sear beef
- Heat in a pot at medium high and add oil.
- Add scallions and stir fry for 20sec
- Add and sear beef slices in the pot and when the colour of meat starts to turn
- Add half of the prepared Sukiyaki sauce and half of dashi stock
- Arrange cabbage, tofu, shirataki noodles, mushrooms into pot neatly
- Bring to a boil.
- Adjust taste according to individual likings by adding remaining Sukiyaki sauce and dashi stock (see chef’s tips below).

Plate and Serve!

Serve with bowl of rice and 1 raw egg in a small bowl at aside.

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Name: Sukiyaki
Prep time: P0Y0M0D0H20M0S
Cook time: P0Y0M0D0H5M0S
Total time: P0Y0M0D0H25M0S
Yield: Serves 2 people
Cuisine: Asian
Ingredients: 300 g sliced fatty beef; 150 g shiitake mushrooms; 150 g shiitake mushrooms; 150 g enoki mushrooms; 1 stalk scallion; 1 block of tofu (300 g); 4-5 leaves of napa cabbage; 200 g shirataki noodles (washed); 300 ml dashi stock; sukiyaki sauce: 60 g sugar; 250 ml soy sauce; 250 ml mirin; rice (to serve); 1 raw egg (for dipping)