japaneseutama· 4 servings
≈774 kkal · P 16.2g · L 39.4g · KH 87.1g (per recipe, TKPI estimate)
Sukiyaki
Ingredients
- 300g thinly sliced beef (ribeye or sirloin)
- 200g firm tofu, cut into 2 cm cubes
- 100g shirataki noodles, rinsed and drained
- 150g napa cabbage, cut into 2‑inch pieces
- 4 green onions, cut into 5 cm lengths
- 100g shiitake mushrooms, stems removed
- 100g enoki mushrooms, trimmed
- 1 medium carrot, sliced diagonally
- 60ml soy sauce
- 60ml mirin
- 30ml sake
- 2 tbsp sugar
- 1 tbsp vegetable oil
Instructions
- 11. Heat the sukiyaki pot over medium heat, add vegetable oil, and lightly sear the beef slices until just browned.
- 22. Remove the beef and set aside; pour in the sake, mirin, soy sauce, and sugar, stirring to dissolve.
- 33. Return the beef to the pot, then arrange tofu, cabbage, carrot, shiitake, enoki, green onions, and shirataki around the meat.
- 44. Cover and simmer for 3–4 minutes, allowing the vegetables to soften and absorb the broth.
- 55. Adjust seasoning if needed, adding a splash of soy sauce or sugar to taste.
- 66. Serve hot, letting each diner dip cooked pieces into raw beaten egg (optional) before eating.
- 77. Continue cooking and adding ingredients until finished, keeping the broth simmering throughout.
Source: llm-generated