Beef Sukiyaki is one of the best Japanese dishes. It can be served as a full meal because it has carbs, veggies, and protein in one dish; although, it is often eaten as a side dish or appetizer. This recipe is easy to prepare. The challenge lies in finding the ingredients from the local Japanese store, but once you have mirin, dashi and sake they will come in handy when you prepare other Japanese dishes.
1/4 kg tenderloin beef, sliced thinly
1/4 cup Japanese soy sauce â€“ for the marinade
2 Tbsp mirin â€“ for the marinade
2 Tbsp sake â€“ for the marinade
100 g Shiratake or Chap Chae Noodles (jelly noodles)
6 cups water
1/4 cup dashi powder*
1/4 cup Japanese soy sauce â€“ for the broth
1/2 cup brown sugar
1 Tbsp mirin â€“ for the broth
1 Tbsp sake â€“ for the broth
1 stem onion leeks, chopped
1 medium white onion, chopped
1 large or 2 medium carrots cut into circles
1/2 head Japanese cabbage or regular cabbage
2 â€“ 3 pieces shitake mushrooms
1/2 piece tofu, sliced into cubes
2 tablespoons cooking oil
In a pot of boiling water, cook the noodles depending on the package directions, usually for 5-8 minutes until it is al dente. Drain and set aside.
In a bowl, mix Â¼ cup soy sauce, 2 tablespoons mirin, 2 tablespoons sake. Marinate the beef in this mixture for 30 minutes. After, pan fry the marinated beef in oil for 3 minutes or until cooked. Set aside.
In a pot, boil water. Add dashi, 1/4 cup Japanese soy sauce, 1/2 cup brown sugar, 1 tablespoon mirin, and 1 tablespoon sake. Cook for 10 minutes or until the broth boils, then mix in the leeks and onions.
Using one part of the broth, blanch the vegetables, mushrooms and tofu separately.
Blanch each of the vegetables, mushrooms, and tofu separately.
Place noodles in a bowl and top it with vegetables, mushrooms and tofu. Put the beef on top. Pour boiling broth in the bowl before serving. You can add one egg in the soup or serve it on the side.
Photo Courtesy Of: hamuneko