Japanese Beef Sukiyaki Recipe 🥩 #sukiyaki

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Boil mirin and sake in a small saucepan over medium heat for 1-2 minutes. Reduce heat to medium-low, add soy sauce, brown sugar, and water. Stir until sugar dissolves. Add dried kelp and let soak at room temperature for 30 minutes.

Step 2

While sauce soaks, cut tofu into large cubes, roughly chop Napa cabbage, trim enoki mushrooms, slice carrots (optionally into decorative shapes), cut Japanese leek diagonally, and trim shiitake mushrooms with optional decorative cap cuts.

Step 3

Heat a wide, shallow iron pot over medium heat and coat with beef suet or lard. Cook leeks until lightly charred. Push leeks aside, add sauce, tofu, and vegetables (except crown daisy). Bring to boil, then reduce to simmer.

Step 4

Create space between ingredients and add sliced beef, ensuring it touches the sauce. Flip tofu and add chrysanthemum greens. Simmer uncovered for 5-15 minutes until ingredients are cooked to preference.

Step 5

Remove cooked ingredients gradually and distribute among diners. Continue adding fresh ingredients to the pot as needed.

Step 6

For optional dipping, provide each person with a bowl and raw pasteurized egg to whisk for dipping cooked ingredients.

Step 7

Once ingredients are finished, add udon or shirataki noodles to remaining sauce.