Sukiyaki is a Japanese winter stew dish consisting thinly sliced beef, tofu, vegetables like mushrooms and cabbage cooked in a mixture of soy sauce, sugar, and mirin which is prepared and served in the nabemono with eggs on the side that acts as a dip.

  • 500 g sukiyaki beef
  • 300 g or 1 large block firm tofu, diced
  • ½ Napa cabbage, sliced
  • 8 pcs shiitake mushrooms
  • 1 200 g pack yam noodles (shirataki) or bean tread noodles
  • 2 spring onions, chopped
  • 1 cup dashi stock
  • ½ cup mirin
  • ½ cup sake
  • ⅓ cup soy sauce
  • ¼ cup sugar
  • 2 bunches chrysanthemum leaves (optional)
  • oil
  • 1 egg per person
  1. In a bowl combine dashi stock, mirin, sake, soy sauce and sugar.
  2. In a large metal deep pan add oil, turn heat to high. Once oil it hot place slices of Sukiyaki Beef and sear until light brown in colour (do not cook fully).
  3. Pour the combined sauce then add the tofu, Napa cabbage, shiitake mushrooms and spring onions.
  4. Bring it to a boil then add the chrysanthemum leaves if your using one.
  5. Simmer until all leaves wilt then serve while hot with raw eggs on the side used as a dipping sauce.
This recipe and image adapted from : https://www.angsarap.net

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