Beef Sukiyaki with Tofu and Vegetables
Immerse yourself in the comforting flavors of Japanese cuisine with this Beef Sukiyaki with Tofu and Vegetables recipe. This one-pot delight combines tender ribeye slices, hearty cubes of firm tofu, and a medley of fresh vegetables like napa cabbage, shiitake and enoki mushrooms, and green onions, all simmered in a savory-sweet soy-based broth enriched with dashi, mirin, and sake. Highlighted by the unique addition of konjac noodles, this dish offers a textural balance that is both satisfying and authentic. Cooked directly in a hot pot or skillet, sukiyaki is a communal dining experience perfect for cold evenings, where diners can savor each flavorful bite straight from the simmering broth. Serve it with optional bowls of raw beaten egg for dipping, and let every bite transport you to the heart of Japan. Ready in under an hour, this comforting recipe serves as an ideal centerpiece for your next dinner gathering.
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Ingredients
- 500 grams thinly sliced beef ribeye
- 250 grams firm tofu
- 100 grams shiitake mushrooms
- 100 grams enoki mushrooms
- 300 grams napa cabbage
- 2 stalks green onions
- 200 grams konjac noodles
- 100 ml soy sauce
- 100 ml mirin
- 50 ml sake
- 3 tablespoons sugar
- 200 ml dashi stock
- 1 tablespoon vegetable oil
Directions
Step 1
Begin by preparing the broth. In a bowl, combine the soy sauce, mirin, sake, sugar, and dashi stock. Stir until the sugar is fully dissolved. Set aside.
Step 2
Slice the firm tofu into 2-3 cm cubes. Set aside.
Step 3
Clean the shiitake mushrooms with a damp cloth and remove the stems. Slice the caps into halves. Trim the roots from the enoki mushrooms and separate them into small bundles.
Step 4
Cut the napa cabbage into bite-sized pieces. Chop the green onions into 5 cm lengths.
Step 5
Rinse the konjac noodles under cold water and drain well.
Step 6
In a large skillet or a sukiyaki hot pot, heat the vegetable oil over medium-high heat. Add the sliced beef and sear it until just browned on the outside. Remove the beef from the skillet and set aside.
Step 7
In the same skillet, pour in the broth mixture and bring to a gentle simmer.
Step 8
Arrange the tofu, shiitake mushrooms, enoki mushrooms, napa cabbage, green onions, and konjac noodles around the skillet, leaving a space in the center.
Step 9
Return the beef to the center of the skillet. Allow all the ingredients to cook in the simmering broth for about 5-7 minutes, until the vegetables are tender and the beef is fully cooked through.
Step 10
Serve the sukiyaki hot, allowing diners to use chopsticks to pick up and enjoy the ingredients directly from the pot. Optionally, provide small bowls of beaten raw egg for those who wish to dip the cooked items for an authentic experience.
Nutrition Facts
| Serving size | (1993.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2504.3 |
| Total Fat 142.4g | 0% |
| Saturated Fat 48.5g | 0% |
| Polyunsaturated Fat 8.5g | |
| Cholesterol 400mg | 0% |
| Sodium 4695.6mg | 0% |
| Total Carbohydrate 139.8g | 0% |
| Dietary Fiber 18.7g | 0% |
| Total Sugars 103.4g | |
| Protein 146.8g | 0% |
| Vitamin D 18IU | 0% |
| Calcium 735.7mg | 0% |
| Iron 20.5mg | 0% |
| Potassium 3284.9mg | 0% |
Source of Calories