Sukiyaki

Name: Sukiyaki (Sukiyaki)
Yield: Serves four
Cuisine: Japanese
Ingredients: 1 packet shirataki noodles, about 200 g/7 oz, drained; 2 large onions, cut into 8 slices lengthways; 600 g/1 lb 5 oz well-marbled beef sirloin, without bone, sliced into 3mm/⅛in slices; 15 ml/1 tbsp sake; 120 ml/4 fl oz/½ cup mirin; 15 ml/1 tbsp caster (superfine) sugar; 75 ml/5 tbsp second dashi stock, or the same amount of water and 5 ml/1 tsp dashi-no-moto; 75 ml/5 tbsp shoyu; 75 ml/5 tbsp second dashi stock, or the same amount of water and 5 ml/1 tsp dashi-no-moto; 75 ml/5 tbsp second dashi stock, or the same amount of water and 5 ml/1 tsp dashi-no-moto; 4-8 very fresh eggs, at room temperature; about 20 g/¾ oz beef fat; 300 g/11 oz shungiku, cut in half lengthways, or watercress; 250-275 g/9-10 oz tofu, drained and cut into 8-12 large bitesize cubes; 10 spring onions (scallions), trimmed and quartered diagonally lengthways; 10 spring onions (scallions), trimmed and quartered diagonally lengthways; 450 g/1 lb enokitake mushrooms, root part removed; 12 shiitake mushrooms, stalks removed

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

You will need a Sukiyaki pan or a shallow cast-iron pan, and a portable table stove to cook this traditional dish of beef and vegetables.

Ingredients

600 g/1 lb 5 oz well-marbled beef sirloin, without bone, sliced into 3mm/⅛in slices

Asia
Japan

Method

Arrange the beef slices on a large serving plate. Sprinkle with the sake and leave to settle.
Par-boil the shirataki in rapidly boiling water for 2 minutes, then drain. Wash under cold running water and cut into 5cm/2in lengths. Drain well.</