Name: Paper-Thin Beef, Green Onions & Vegetables in Sweet Soy Sauce (Sukiyaki)
Yield: Serves 4
Cuisine: Japanese
Ingredients: 4 medium or large eggs (see note) or ponzu sauce for serving; ½ head Napa cabbage, cut into 1-inch squares; 6 green onions, including tender green tops, cut diagonally into 2-inch pieces; 1 pound beef sirloin or other well-marbled beef; 4½ tablespoons canola or other neutral oil; 1 package (14 ounces) firm tofu; 1 cup soy sauce; 2 cups sake; 1 cup mirin; 3 leeks, white parts only, cut diagonally into ½-inch-thick pieces; About 3 tablespoons sugar; 6 fresh shiitake mushrooms, stems removed and caps halved; 1 small yellow onion, halved through the stem end and cut into ¼-inch-thick slices

Preparation info

Serves
4

Difficulty
Easy

Appears in

Let's Cook Japanese Food!

By Amy Kaneko

Published 2017

About

One of the best-known Japanese dishes in the West, sukiyaki gained popularity in Japan in the late 1800s, when the government started to promote beef after a centuries-long ban on eating it. This dish is a favorite of men (meat) and kids (sweet).

Japanese accompany sukiyaki with a small dish of beaten raw egg for dipping the sweet beef. In the US, many people have an aversion to eating raw egg, either fearing it might carry harmful bacteria or because they don’t like t