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Sukiyaki recipe

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Cuisine: Japanese
Cook Time: 10 min(s)
Serves 4

Ingredients

800g beef scotch fillet, thinly sliced
300g firm tofu, cut into 4cm-thick slices
380g packet shirataki (thin konnyaku noodles)*, blanched, drained
8 shiitake mushrooms, stems removed, sliced
2 small leeks, white part only, cut into 4 pieces
1 bunch mitsuba (Japanese wild chervil)*
½ bunch chrysanthemum leaves, stems trimmed (see note above; optional)
2 tbsp vegetable oil
Steamed short-grain rice, miso soup and 4 beaten eggs (optional), to serve

Sweetened soy sauce
60ml (¼ cup) good-quality sake
200ml Japanese salt-reduced soy sauce
200ml mirin
75g (1/3 cup) caster sugar

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Preparation

Arrange beef, tofu, noodles, vegetables and herbs on a large plate.

To make sauce, place sake, soy, mirin, sugar and 100ml water in a small pan and bring to the boil. Remove from heat and keep warm.

Heat a large, heavy-based frying pan over high heat. Add oil and lightly brown beef for 30 seconds each side. Add tofu, noodles and vegetables, and pour over the sauce until beef and vegetables are almost covered. Add mitsuba and chrysanthemum leaves, if using, reduce heat to low and simmer for 4 minutes or until vegetables are tender.

Serve with rice and soup, and eat beef dipped into beaten eggs, if desired.

*Shirataki and mitsuba are from Japanese food shops. Substitute chervil for mitsuba.

If you enjoyed this Sukiyaki recipe then browse more Japanese recipes, noodle and dumpling recipes, meat recipes, entertaining recipes, quick recipes and our most popular hainanese chicken rice recipe.

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