For those who’re craving a hearty, one-pot meal, my Beef Sukiyaki is the right dish for you! I crafted this recipe to carry the comforting flavors of a standard Japanese sizzling pot proper to your stovetop, with tender beef, veggies, and konnyaku noodles simmered in a savory do-it-yourself sukiyaki sauce! It’s straightforward to make, filling, and prepared in underneath quarter-hour—good for busy nights whenever you need one thing scrumptious with out the trouble. Belief me, when you do that, you’ll be hooked!
Why I Love This Recipe
I completely love my Beef Sukiyaki as a result of it brings the genuine flavors of this traditional Japanese dish proper into your property kitchen with none particular tools! Usually made in a nabe pot with particular tools on the dinner desk, I created this stovetop model that retains all the normal candy and savory flavors whereas making it straightforward to arrange in a single pot. Greens like napa cabbage, shiitake mushrooms, and konnyaku noodles slowly prepare dinner in a savory Sukiyaki Sauce, with the sliced beef added final, making a hearty and satisfying meal!
It’s the right dish for anybody craving a comfy, comforting meal with true sukiyaki flavors, and it’s ideally suited for busy dwelling cooks who wish to take pleasure in a Japanese favourite with out the trouble. Belief me, when you make this, you’ll wish to dive in instantly! Remember to take a look at my Pork Sukiyaki, Hen Sukiyaki, and Vegetable Sukiyaki for extra variations of this beloved dish!
Elements
Elements
- 1 lbs Sliced Beef – thinly sliced beef used for sukiyaki or shabu shabu. May also use shaved beef discovered at most native grocery shops.
- 1/2 Cup Carrots – peeled and sliced.
- 6-8 oz Konjac Noodles – additionally know as konnyaku in Japanese or yam noodles. May also use shirataki noodles that are white in colour relatively the gray colour konjac. Could be bought at at Asian grocery shops.
- 1 Cup Napa Cabbage – also referred to as Chinese language cabbage, chopped.
- 2 Entire Shittake Mushroom – recent shiitake mushrooms de-stemed and sliced.
- 3 Stalks Inexperienced Onion – roots to be lower off and stalk is to be lower into thirds.
- 16 oz Tofu– I like to recommend utilizing agency tofu for this recipe, however you too can go for gentle or additional agency tofu relying in your most popular texture. Drain and lower it into cubes.
- 2 Packs Udon Noodles – Japanese udon noodles discovered at Asian grocery shops., normally frozen in a pack of 5.
- 4 Entire Eggs – customary eggs, non-obligatory.
- 1 Cup Dashi – fish broth created from steeping kombu and bonito flakes with boiling water. Reserved to used to dilute the concentrated tare sauce as desired.
- 1 1/2 Cup Japanese Sake – sometimes will are available in a big bottle labeled junmai sake. May also substitute with dry sherry wine or Chinese language cooking wine, discovered at native grocery shops or Asian markets. Helps present the bottom of the sauce and mellow out the flavors.
- 3/4 Cup Sweetener – use your most popular sweetener.
- 3/4 Cup Soy Sauce – low-sodium Soy Sauce most popular. May also use tamari for gluten-free.
- 1/2 Cup Dashi – fish broth created from steeping kombu and bonito flakes with boiling water. May also use Hondashi combined in water for immediate dashi. Used as the flavour of the sukiyaki sauce.
🥢 Dashi Professional Tip
For simpler preparation of the dashi, use Hondashi combined with water. This fast tip simplifies the method and ensures a flavorful base in your dish.
🍶 Mirin Notice
Since Mirin won’t be available in all areas, my recipe modifies the ratio of Japanese sake and sweetener to substitute for mirin, guaranteeing you possibly can savor this scrumptious dish no matter your location.
Important Kitchen Gear
Instructions
Step 1 Chop and slice the carrots, napa cabbage, shiitake mushrooms, and tofu. Lower the inexperienced onion into thirds.
Step 2 Mix Japanese sake, sweetener, soy sauce, and 1/2 cup of dashi in a pot and convey it to a gentle boil.
Step 3 Subsequent, add the carrots, napa cabbage, konnyaku noodles, sliced shiitake mushrooms, inexperienced onions, tofu, and non-obligatory udon. Cowl the pot and simmer on low warmth for 3-5 minutes till the greens are tender.
Step 4 Add the sliced beef and prepare dinner for 1-2 minutes till browned.
Step 5 Take away the sukiyaki from the warmth and switch it to particular person serving bowls. If desired, add a uncooked egg, combine it with the sauce, and luxuriate in. You’ll be able to alter the flavour of the sukiyaki by including the reserved 1 cup of dashi to the sauce as wanted.
🌶️ Garnishing Professional Tip
For an additional kick, you possibly can add a sprinkle of Crimson Pepper Togarashi.
Recipe Variations
For a distinct takes on do-it-yourself sukiyaki, attempt utilizing sliced pork in my Pork Sukiyaki, or go for hen thighs in my Hen Sukiyaki for a young and juicy different. For those who’re searching for a meat-free possibility, my Vegetable Sukiyaki lets the flavors of the greens shine by way of within the sukiyaki sauce. Every model is straightforward to make and filled with taste!
Pairing Suggestions
My Beef Sukiyaki is a stand-alone meal, however you possibly can simply serve it with a bowl of rice should you’re not including the udon noodles in.
Regularly Requested Questions
What can I exploit as a substitute of konnyaku noodles?
For those who can’t discover konnyaku noodles, you possibly can substitute with udon noodles.
What sort of beef is finest for sukiyaki?
Thinly sliced beef works finest for sukiyaki, ideally ribeye or high sirloin typically present in Asian grocery shops.
Do I’ve so as to add uncooked eggs?
The uncooked egg is non-obligatory. It’s historically added to assist stability the flavors, however you possibly can skip it should you choose.
Storage Suggestions
To retailer leftovers, place them in an hermetic container and refrigerate for 3-5 days.
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Watch How To Make It
Sukiyaki
- 1 lbs Beef sliced
- 1/2 Cup Carrots sliced
- 6-8 oz Konnyaku Noodles 1 pack
- 1 Cup Napa Cabbage chopped
- 2 Shiitake Mushroom sliced
- 3 Stalks Inexperienced Onions lower in thirds
- 16 oz Tofu 1 pack
- 2 Pack Udon non-obligatory
- 4 Egg non-obligatory
- 1 Cup Dashi reserve to regulate taste as desired
Tare
- 1 1/2 Cup Japanese Sake
- 3/4 Cup Sweetener your most popular sweetener
- 3/4 Cup Soy Sauce
- 1/2 Cup Dashi
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Collect all of the elements.
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Chop and slice the carrots, napa cabbage, shiitake mushrooms, and tofu. Lower the inexperienced onion into thirds.
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Mix Japanese sake, sweetener, soy sauce, and 1/2 cup of dashi in a pot and convey to a gentle boil.
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Subsequent add the carrots, napa cabbage, konnyaku noodles, sliced shiitake mushrooms, inexperienced onions, tofu, and non-obligatory udon. Cowl the pot and simmer on low warmth for 3-5 minutes till the greens are tender.
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Then add the sliced beef and prepare dinner for 1-2 minutes till browned.
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Take away the sukiyaki from the warmth and switch it to particular person serving bowls. If desired, add a uncooked egg, combine it with the sauce, and luxuriate in. You’ll be able to alter the flavour of the sukiyaki by including the reserved 1 cup of dashi to the sauce as wanted.
Energy: 1293kcal | Carbohydrates: 198g | Protein: 76g | Fats: 39g | Saturated Fats: 11g | Polyunsaturated Fats: 5g | Monounsaturated Fats: 13g | Trans Fats: 1g | Ldl cholesterol: 244mg | Sodium: 5598mg | Potassium: 703mg | Fiber: 15g | Sugar: 32g | Vitamin A: 3064IU | Vitamin C: 8mg | Calcium: 250mg | Iron: 6mg
*Values Primarily based Per Serving
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