Sukiyaki

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
3 to 4 servings
Level:
Easy

Ingredients
  • Sauce:
  • 1/2 cup soy sauce
  • 2 tablespoons sugar
  • 1 cup soup stock
  • 1/4 cup mirin
  • 1 pound thinly sliced beef meat
  • 1/4 cup sugar
  • 2 medium onions, sliced
  • 4 ounces yam noodles ( shirataki)
  • 1 cup sliced bamboo shoots
  • 2 stalks celery, sliced
  • 1 cup soaked, rinsed and sliced shiitakes
  • 1 cube tofu, cut into 1-inch pieces
  • 1 bunch green onions, cut into 2-inch lengths
  • 2 leaves Napa cabbage, sliced
  • 2 tablespoons oil
Directions

Mix soy sauce, sugar, stock, and mirin together in a bowl. Arrange meat and vegetables on a large platter. Heat an electric skillet to 375 degrees F.

Add oil to the skillet and heat. Brown meat in the oil, adding sugar slowly. Move the meat to the corner of the skillet when well browned. Add other vegetables, keeping each separate. Add sauce and cover. Bring to a boil and cook for 2 minutes. Uncover and turn all ingredients while cooking 2 minutes more. Serve on small plates.


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    13 Reviews
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    Delicious! We went to Whole Foods and bought mostly organic and non gmo products and this dish was a hit!
    This was about twice as sweet as it needed to be, and I didn't even use all the sugar that the recipe called for. Next time, I'm going to omit the sugar while cooking the meat. The sweetness of the sauce before cooking seemed just right. But the rest of the flavors were great.
    Very easy to make, and tasted like the real thing. GREAT!
    This was an excellent, elegant and easy recipe. I couldn't find yam noodles so I substituted bean threads. Instead of celery and Napa cabbage (which I couldn't find) I used baby Bok Choy. My husband loved this, but next time I will double the sauce since the bean threads absorbed so much of the liquid. Definitely a keeper!
    Really good. My friends enjoyed it. I tried this dish yesterday. I reduced the amount of sugar to half. Adjusted the recipe as to amount of soup, added some more soy sauce and mirin and turned out like a dish ordered in an authentic japanese resto. Love it!!!
    Really good. I used about half the sugar due to the aji-mirin and the low-sodium soy sauce. Probably could have used even less, as it was still a little sweet. The recipe says to "add the vegtables" at this point I threw everything in the pan ans cooked it. Added a bit more beef broth and came up with something really yummy. I think next time I will only use 2 table spoons of sugar while browning the meat and omitt the sugar from the sauce mixture. Really good over-all.
    WOW! The Japanese must have a sweet tooth. I made this recipe; it was so sweet I couldn't taste the vegetables. My family wouldn't eat it. IF I made this dish again I would cut the sugar drastically and use half the soy sauce.
    Great recipe. This was just as good as sukiyaki at our favorite Japanese restaraunt. I used beef stock for the soup base. I left out the celery and tofu and added baby bok choy and extra mushrooms instead. My husband turned his nose up when he saw me making it but then he tried it and loved it. He had two bowls of it! I also made steamed rice and Tyler Florence's teriyaki sauce to go with it.
    As a professional cook, I would think the person who wrote the last review would realize that sukiyaki sauce is supposed to be like a broth...
     
    This recipe is wonderful! We prefer it to our local Japanese restaurant's sukiyaki and usually prepare it once a week.
     
    Very quick, simple, healthy and delicious!
    I should have read the rest of the recipe before I purchased all of the ingredients... am I missing something? When do you add the tofu? The noodles?
     

     
    It turned out terrible, the sauce is watery and not very flavorful.
     

     
    And I used to be a professional cook; owned a catering company too...
    I have now made this recipe about a half a dozen times now. It is easy and excellent. I add many other types of vegetables. Let it simmer for about an hour so the veggies and tofu can absorb the wonderful broth. My Mom is from Japan and she says this is delicious!
    I spent five years in Tokyo, and frequently ate at a restaurant that served in authentic Japanese style and cooked at the table. This recipe is very close to what I remember from that time.
    Turned out really well for an inexperienced cook, such as myself. Would actually be easier to eat this with chopsticks rather than a fork.
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