Entree: Japan – すき焼き ➤ sukiyaki (Beef and vegetables simmered in a sweet-savory soy broth)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 8 min

Total 18 min

Ingredients

- 1 lb (450 g) thinly sliced beef ribeye or sirloin (sukiyaki-cut)
- 1/2 cup (120 ml) soy sauce
- 1/3 cup (80 ml) mirin
- 1/3 cup (80 ml) sake
- 3 tbsp (45 g) granulated sugar
- 8 oz (225 g) firm tofu, cut into 1-inch cubes
- 1 (8 oz/225 g) package shirataki noodles, rinsed and drained
- 4 cups (200 g) napa cabbage, sliced
- 6 oz (170 g) enoki or shiitake mushrooms, trimmed
- 4 scallions, approx. 4 oz (115 g), cut into 2-inch lengths
- 2 tbsp (30 ml) vegetable oil or sesame oil
- 4 large eggs, optional for dipping (raw; optional)

Instructions

1. In a bowl, combine soy sauce, mirin, sake, and sugar; stir until sugar dissolves to make the sukiyaki broth.
2. Heat a shallow iron skillet or wide pan over medium heat and add oil. Sear a few slices of beef briefly until just browned; push to one side.
3. Add napa cabbage, mushrooms, tofu, shirataki noodles, and scallions to the pan; pour in enough broth to come about halfway up the ingredients (reserve extra broth).
4. Simmer gently, adding more broth as needed, and cook until vegetables are tender and beef is cooked through, about 5–8 minutes.
5. As ingredients finish cooking, diners may dip hot pieces into raw beaten egg (optional, traditional) before eating, or serve directly with rice on the side.