Add the spices in the listed order. You can make this dish like a stir-fry. It's such an easy sukiyaki recipe!
Photographed by Takeshi Noguchi
Calorie count is per serving.
Ingredients (Serves 2∼3)
- 300 g beef (thinly sliced for sukiyaki)
- 1 pack shirataki (200 g)
- 1 tsp salt
- 2-3 naga-negi long onions
- 6 shiitake mushrooms
- 1 bunch shungiku chrysanthemum greens (150 g)
- 1 block grilled tofu (300 g)
- Beef tallow, as neededNote
Beef fat. A couple of lumps are usually included when you buy sukiyaki beef.
- 1-2 tbsp sugar
- 4 tbsp sake
- 4 tbsp mirin
- 3-4 tbsp soy sauce
- 2-3 eggs (fresh)Note
Use pasteurized eggs if you have any concerns about consuming raw eggs.
Cut the shirataki into easy to eat lengths and rub in the salt. Quickly rinse in water and drain. Put in a pot, cover with water and place over medium heat. When it comes to a boil, reduce the heat to low and cook for 5 minutes. Drain.
Cut the negi diagonally into 2 cm slices. Cut off the hard ends of the shiitake stems and make a crisscross incision in the caps. Pick the leaves from the shungiku and discard the stems. Soak the leaves in cold water for about 5 minutes and drain. Cut the grilled tofu lengthwise in half and then cut into 2 cm slices.
Put the beef tallow in a frying pan and melt over medium heat. Add the negi and cook both sides to a golden brown. Turn off the heat and remove the negi. Lightly wipe the frying pan, add more beef tallow and place over medium heat. Stir-fry the beef. When it changes color, sprinkle and coat with sugar.
When the surface of the tallow becomes translucent, spread the melted fat throughout the pan. Sprinkle the sugar over the meat as soon as it changes color. Doing so allows the sugar to seep into the meat and will enhance the aroma.
Add [A] in the order in which the ingredients are listed. Add the tofu, shirataki and shiitake mushrooms. When the mushrooms are tender, add the negi and chrysanthemum leaves and simmer briefly. Break the eggs into individual serving dishes, dip the cooked ingredients into the beaten egg and enjoy. If the sauce starts to thicken, add dashi as needed. If you don't have any dashi, add water or sake.
Taste the food as you add the seasonings. Adjust the amount of soy sauce to taste.