Best 4 Beef Sukiyaki Recipes
Sukiyaki, a quintessential Japanese hot pot dish, is a savory and versatile meal perfect for any occasion. Thinly sliced beef, vegetables, tofu, and noodles are simmered in a sweet and savory broth made from soy sauce, mirin, and dashi. As the ingredients cook, they absorb the delicious flavors of the broth, creating a harmonious blend of textures and tastes. Whether you prefer classic sukiyaki or variations like seafood sukiyaki or vegetarian sukiyaki, this article offers a collection of mouthwatering recipes that cater to diverse preferences. From traditional methods using a tabletop burner to modern adaptations for stovetop or slow cooker, these recipes provide step-by-step instructions to create an authentic sukiyaki experience at home. So, gather your loved ones around the table and embark on a culinary journey to savor the enticing flavors of this beloved Japanese dish.
Check out the recipes below so you can choose the best recipe for yourself!
TRADITIONAL BEEF SUKIYAKI
Traditional Japanese beef sukiyaki recipe for a one-pot recipe that is cooked at the table. Delicious when dipped in raw beaten egg and eaten with rice.
Provided by Brenda Sawyer Adamson
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 36m
Yield 4
Number Of Ingredients 13
Steps:
- Combine water, soy sauce, sugar, and sake in a bowl to make broth.
- Arrange beef, tofu, Chinese cabbage, yam noodles, shiitake mushrooms, enoki mushrooms, and green onion on separate plates on the table.
- Heat oil in an electric skillet or a large skillet set over a hot plate at the table. Add beef slices; cook and stir until browned, about 1 minute. Pour in some broth; bring to a boil. Stir in tofu, cabbage, noodles, shiitake mushrooms, enoki mushrooms, and green onion; simmer until softened, about 5 minutes.
- Ladle cooked sukiyaki mixture into serving bowls. Replenish broth in the skillet.
- Crack each egg into a small bowl and beat lightly. Serve sukiyaki alongside eggs for dipping.
Nutrition Facts : Calories 644.8 calories, Carbohydrate 71.2 g, Cholesterol 234.9 mg, Fat 19.6 g, Fiber 1.8 g, Protein 40.3 g, SaturatedFat 5.2 g, Sodium 2830.7 mg, Sugar 37 g
BEEF SUKIYAKI
Vegetables, noodles, and beef are served in a steaming, flavorful broth made with dashi, mirin, and soy sauce in this Japanese dish, sukiyaki.
Provided by Allrecipes
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Combine dashi, soy sauce, mirin, and sugar in a bowl and set aside.
- Soak noodles in boiling water for 1 minute. Drain and rinse under cold water.
- Heat 2 tablespoons canola oil; cook and stir beef in the hot oil until no longer pink, 2 to 3 minutes. Drain and set aside.
- Heat 1 tablespoon canola oil in the skillet; cook and stir onion, celery, carrot, and mushrooms until softened, about 4 minutes. Stir in green onions, and dashi mixture, noodles, beef, and tofu. Bring to a simmer. Divide hot sukiyaki among four bowls and serve.
Nutrition Facts : Calories 576.4 calories, Carbohydrate 44.9 g, Cholesterol 61.2 mg, Fat 25.6 g, Fiber 5.2 g, Protein 34.4 g, SaturatedFat 5.4 g, Sodium 2940.5 mg, Sugar 32.8 g
SUKIYAKI BEEF
Japanese Green Sukiyaki Beef. Serve with steamed rice.
Provided by SHAMSWAY
Categories World Cuisine Recipes Asian Japanese
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a wok or large heavy skillet over medium-high heat. Add beef, and cook until evenly brown. Stir in beef stock, soy sauce and butter. Push meat to the side, and toss in onion, celery and mushrooms. Cook, stirring, for about 4 minutes. Add spinach, and cook for 2 more minutes.
Nutrition Facts : Calories 207.1 calories, Carbohydrate 5.5 g, Cholesterol 47.3 mg, Fat 13.4 g, Fiber 1.6 g, Protein 16.4 g, SaturatedFat 5 g, Sodium 254.1 mg, Sugar 2.4 g
GROUND BEEF SUKIYAKI
This is one of DH's faves. I have cooked this many times for company and get raves. It looks like a lot of work, reading the recipe, but it is easy easy. We don't like water chestnuts or bamboo shoots, so I omit them. I have had this recipe forever, but it looks like I must have found it on an A.1. bottle or ad. I tried it with other steak sauces, but we didn't like it. The recipe says 8 servings, but the 2 of us finish it off with no trouble.
Provided by Bugstomper
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In large skillet, brown beef until crumbly.
- In small bowl, mix sugar, soy sauce, A-1, and salt.
- Set aside.
- Drain mushrooms, reserving liquid.
- When meat is cooked, mix in vegetables.
- Add sauce.
- Simmer 3 minutes, or until vegetables are just tender crisp.
- Combine cornstarch and reserved mushroom liquid.
- Stir into sukiyaki.
- Cook just until thickened.
- Serve over rice.
Tips:
- Choose the right cut of beef: Sukiyaki is traditionally made with thinly sliced ribeye steak, but you can also use sirloin or flank steak. Just be sure to slice the meat against the grain for extra tenderness.
- Use a good quality sukiyaki sauce: The sauce is the key to a great sukiyaki dish, so don't skimp on the quality. Look for a sauce that is made with real soy sauce, mirin, and sake.
- Don't overcrowd the pan: When cooking sukiyaki, it's important not to overcrowd the pan. Otherwise, the meat and vegetables won't cook evenly. Cook the ingredients in batches if necessary.
- Cook the meat quickly: Sukiyaki is a quick-cooking dish, so don't overcook the meat. Otherwise, it will become tough and chewy.
- Serve with rice: Sukiyaki is traditionally served with rice. The rice helps to soak up the delicious sauce.
Conclusion:
Sukiyaki is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover vegetables, and it's also a perfect meal for a special occasion. So next time you're looking for a new and exciting dish to try, give sukiyaki a try. You won't be disappointed!
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