Japanese · Beef

Sukiyaki

Name: Sukiyaki
Cuisine: Japanese
Ingredients: 600 g Thinly sliced beef ribeye; 350 g Firm tofu; 400 g Napa cabbage; 200 g Shiitake mushrooms; 200 g Leek; 200 g Shirataki noodles, drained; 100 ml Soy sauce; 100 ml Mirin; 100 ml Sake; 35 g Sugar; 15 ml Vegetable oil; 300 g Japanese short-grain rice; 800 ml Water

Servings

Ingredients

Thinly sliced beef ribeye600 g
Firm tofu350 g
Napa cabbage400 g
Shiitake mushrooms200 g
Leek200 g
Shirataki noodles, drained200 g
Soy sauce100 ml
Mirin100 ml
Sake100 ml
Sugar35 g
Vegetable oil15 ml
Japanese short-grain rice300 g
Water800 ml

Original recipe serves about 4.

Method

1
Mix the soy sauce, mirin, sake, sugar and 200 ml water in a saucepan. Bring to a simmer for 2 minutes. Slice the tofu, cabbage, mushrooms and leek into bite-sized pieces. Rinse and drain the shirataki.
2
Cook the rinsed rice in the remaining 600 ml water, covered over low heat for 15 minutes after bringing it to a boil. Rest for 10 minutes.
3
Heat the oil in a wide, shallow pot. Sear the beef in small batches for 30–60 seconds per side, then transfer to a plate. Add the sauce, tofu, cabbage, mushrooms, leek and shirataki to the pot.
4
Cover and simmer for 8–10 minutes until the vegetables are tender. Return the beef and simmer until it reaches at least 63°C; keep it in the hot broth for 3 minutes before serving. Divide among four bowls with the rice.

Recipe source: TheMealDB