Enjoy cooking with recipe videos

Sukiyaki with Whole Tomato - Recipe Video

A simple and easy to understand recipe video shows how to make Sukiyaki with Whole Tomato .
Introducing sukiyaki with tomato. We put diced tomatoes into sukiyaki with Kanto-style sukiyaki sauce (warishita) that is made from scratch, and put whole tomatoes on top. It is also recommended when you want to eat a different type of sukiyaki. It is delicious to add udon noodles or rice cake (mochi) to finish off the meal as well, so you should definitely give it a try!
Share on
X（Twitter） Pinterest Copy link

Cook time

25 minutes

Ingredients
2 servings

  • Chuck roll
    200 g
  • Japanese leek
    1
  • Onion
    1/2
  • Grilled tofu (Yaki-tofu)
    150 g
  • Maitake mushroom
    100 g
  • Shiitake mushroom
    2
  • Garland chrysanthemum (Crown daisy)
    100 g
  • Chinese cabbage (Hakusai)
    1/4
  • Konjac noodles (Shirataki)
    4
  • Tomato
    2
  • Hot water
    as needed
  • Cold water
    as needed
  • Beef tallow
    1
  • Sukiyaki Sauce (Warishita)
  • Soy sauce
    100 ml
  • Japanese sweet cooking wine (Mirin)
    100 ml
  • Sake
    100 ml
  • Sugar
    1 tbsp
  • Add if you like
  • Beaten eggs
    2

How to make

  1. Prepare. If your konjac noodles (shirataki) are not pre-boiled, boil them to remove the bitterness.
  2. 1. Cut off the green part of Japanese leek and cut diagonally into 0.8-inch wide pieces. Cut the onion into 0.4-inch wide pieces. Cut grilled tofu (yaki-tofu) into 4 equal pieces. Cut off the hard tip of maitake mushroom and break it with his hands. Remove the stem of shiitake mushroom and cut the surface into decorative flower pieces. Cut garland chrysanthemum (crown daisy) into 2-inch long pieces. Cut the core of Chinese cabbage (hakusai) and cut into 1-inch wide pieces.
  3. 2. Cut the stem of tomatos and make a cross cut on the downside of tomatoes.
  4. 3. Boil water that is enough to cover tomatoes and boil Step 2.
  5. 4. When the skin starts to peel off, put it in cold water, peel off the skin, and drain.
  6. 5. Cut 1 piece into 0.6-inch cubes.
  7. 6. Heat beef tallow in a sukiyaki pot over medium heat and add chuck roll meat.
  8. 7. When the color of chuck roll meat changes, add ingredients for Kanto-style sukiyaki sauce (warishita) and heat over medium heat, then add Step 1, Step 5, and konjac noodles (shirataki) and bring to a boil.
  9. 8. Heat over medium heat until the chuck roll is cooked through and the vegetables are tender.
  10. 9. Place Step 4 and it's ready to serve. Please dip it in beaten eggs and enjoy.

Tips for cooking

Please adjust the seasons to your taste. We used chuck roll meat this time, but you can substitute it with your favorite parts. For senior citizens, children under the age of 2, pregnant women, and individuals with weakened immune systems, please avoid eating raw eggs. *Detailed instructions on raw eggs to be added.

Recommended for you