Sukiyaki with Grated Daikon Radish

A popular Japanese sukiyaki dish with an accent of black pepper and plenty of grated daikon radish. A grown-up tasting sukiyaki recipe.

Sukiyaki with Grated Daikon Radish
Photographed by Takashi Yoshida


Recipe by
Masahiro Kasahara

Easy

Beef

Vegetables

Party

430kcal

10minutes

Calorie count is per serving

Ingredients (Serves 2-3)

  • 300 g thinly sliced beef (for sukiyaki)
  • 300 g daikon radish
  • 2 onions
  • 6 fresh shiitake mushrooms
  • [A]

    • 300 ml water
    • 100 ml sake
    • 100 ml soy sauce
    • 2 tbsp sugar
  • Black pepper (coarsely ground)

Directions

1

Cut each onion in half, then cut into slices 1 cm wide. Remove the stems of the shiitake mushrooms and cut into thin slices.

Advice

Slicing onions against the grain helps to bring out their sweetness.

2

Grate the daikon radish and briefly strain. Combine the ingredients for [A].

3

Spread the onion and shiitake mushroom slices out on a sukiyaki pot, then spread out the beef on top of them. Pour the combined [A] over top and heat.

4

When the beef has cooked through as desired, top with grated daikon radish, add black pepper to taste, and eat.