TRADITIONAL BEEF SUKIYAKI

Traditional Beef Sukiyaki image

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

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Ingredients

1 ½ cups water
⅔ cup soy sauce
⅔ cup white sugar
⅓ cup sake
1 pound thinly sliced beef
1 (12 ounce) package firm tofu, drained and cut into bite-size pieces
½ head Chinese cabbage, cut into bite-size pieces
1 (7 ounce) package yam noodles (shirataki), drained
7 shiitake mushrooms, sliced
1 enoki mustrooms, roots removed
1 green onion (negi), sliced
1 tablespoon vegetable oil
4 eggs

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