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.
Photographed by Takashi Yoshida
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
- 300 ml water
- 100 ml sake
- 100 ml soy sauce
- 2 tbsp sugar
- Black pepper (coarsely ground)
Cut each onion in half, then cut into slices 1 cm wide. Remove the stems of the shiitake mushrooms and cut into thin slices.
Slicing onions against the grain helps to bring out their sweetness.
Grate the daikon radish and briefly strain. Combine the ingredients for [A].
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.
When the beef has cooked through as desired, top with grated daikon radish, add black pepper to taste, and eat.