Beef Sukiyaki


Preparation info

  • Serves


    • Difficulty


Appears in

Simple Food

Simple Food

By Jill Dupleix

Published 2002

  • About

This isn’t the traditional cook-at-the-table dish, but a quick dinner of beef and cellophane noodles. These thin, dried, white noodles are made from mung bean flour - you will find them in oriental food stores.


  • 200 g cellophane noodles
  • 200 g fresh tofu
  • 4 spring


Pour boiling water over the noodles to cover them and let stand for 3 minutes. Cut the tofu into cubes. Finely chop the spring onions and white onion. Slice the beef as finely as you can.

In a small pan, combine the water and dashi powder, then add the soy sauce, mirin and sugar and heat gently, stirring. Rinse the soaked noodles in cold water, drain and set aside.

Heat half the