This beef sukiyaki is best served family style with everyone helping to cook and serve themselves. The variations on the dish are endless and can be tailored to fit your tastes and needs. Substitute brown for white rice, add cellophane noodles for added texture or even make it vegetarian friendly.
Photo courtesy of Cyclonebill
|Calories:||300 per serving|
|Prep Time:||30 mins|
|Cook Time:||30 mins|
|Total Time:||1 hour|
- 1 lb thinly sliced beef
- 8 shiitake mushrooms, stems removed
- 1 enoki mushroom, trimmed
- 1/2 Napa cabbage, washed and cut into 2 inch wide pieces
- 1 package bean sprouts, washed
- 1 package Kamaboko (fish cake)
- 2-3 packages firm tofu
- 4 pasteurized eggs for dipping
- 1 cup soy sauce
- 1 cup cooking sake
- 1 cup mirin
- 4 tbsp sugar
1. Heat sauce in a large skillet or wok over medium-high heat. Place the beef in first (and make sure to not crowd the pan) and cook until the pink is gone.
2. Add the rest of the ingredients little by little, starting with the vegetables and allowing the flavors to simmer together. Reduce to low heat.
3. Serve with white rice.
4. As an option, dip the beef in the egg.