Classic Dish for a Feast - Easy Sukiyaki - Recipe Video
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Cook time
20 minutes
Ingredients 2 servings
- Chuck roll200 g
- Garland chrysanthemum (Crown daisy)150 g
- Shiitake mushroom2
- Japanese leek1
- Grilled tofu (Yaki-tofu)150 g
- Konjac noodles (Shirataki)150 g
- Sukiyaki Sauce (Warishita)
- Cooking sake100 ml
- Japanese sweet cooking wine (Mirin)100 ml
- Soy sauce100 ml
- Crystal sugar20 g
- Beef tallow10 g
- Beaten eggs2
How to make
- Prepare. Drain water from shirataki.
- 1. Cut off the root of garland chrysanthemum (crown daisy) and cut into 2-inch pieces. Cut off the stem of shiitake mushrooms and make slits in the cap.
- 2. Cut off the root of green onion (Japanese leek) and cut it diagonally into 0.4-inch wide pieces.
- 3. Cut grilled tofu (yaki-tofu) into bite-size. Cut shirataki (konjac noodles) into 4-inch pieces.
- 4. Heat a pan over medium heat, add beef tallow, and melt it. Add Step 2 and when it browns, add chuck roll and cook.
- 5. When the color of chuck roll changes, add ingredients of Kanto-style sukiyaki sauce (warishita).
- 6. Once crystal sugar has melted, add Step 1 and Step 3 and simmer over medium heat for about 10 minutes. Remove from heat when everything has cooked through.
- 7. Set beaten egg aside and serve.
Tips for cooking
Adjust the amount of soy sauce to your taste.Crystal sugar can substitute to sugar. For senior citizens, children under the age of 2, pregnant women, and individuals with weakened immune systems, please avoide eating raw eggs.