Feeling super cozy with this Japanese Sukiyaki! A mixture of soy sauce, sugar, mirin and sake make this come to life with sukiyaki beef and tons of veg like Napa cabbage, mushrooms and shungiku (chrysanthemum), green onions as well as tofu.
I love how this all comes together, it’s also little prep + cook time so you can eat in no time. Optional dipping the sukiyaki in egg for ultimate richness + deliciousness.
- 1 lb kobe style sukiyaki beef
- .5 block firm tofu, cut into thin strips
- 10 sheets of sliced Napa cabbage
- .5 cup oyster mushrooms
- .5 cup enoki mushrooms
- .5 cup bunashimeji mushrooms
- 1 cup green onions
- 125 grams shirataki noodles
- .5 cup shungiku/chrysanthemum
- .5 cup soy sauce
.5 teaspoon Spice Tribe Kissed by Binchotan Japanese Blend
- 1 tablespoon sugar
- .25 cup mirin
- .25 cup sake
- 1 cup water or dashi broth
- 2 egg yolks (optional)
- To start, make your sukiyaki sauce by mixing soy sauce, Japanese blend, sugar, mirin, sake and water until combined.
- Next make your noodles according to the package instructions, drain, rinse and set aside.
- Heat a deep pot/sukiyaki/hot pot on low and add in 2 tablespoons of your sauce. Sear your meat (save a few slices for garnish). Then add your mushrooms and lightly sauté for 1-2 minutes.
- Next, in the same pot, add in and layer your remaining beef, tofu, cabbage, mushrooms, cooked noodles and shungiku. Bring to a boil until everything is well cooked. Top with green onions, mix well and dip with egg.