This classic Japanese recipe is a great meal for the family served with miso soup and rice to accompany the sukiyaki. It is quick to prepare and healthy too.

Serves
4

Preparation

20min

Cooking

10min

Skill level

Easy
By
Average: 3.1 (68 votes)
Yum

Ingredients

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

Sweetened soy sauce

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

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

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

To make sauce, place sake, soy, mirin, sugar and 100 ml 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.

Note

• Shirataki and mitsuba are from Japanese food shops. Substitute chervil for mitsuba.
Chrysanthemum leaves, available from Asian food shops, lend a slightly perfumed flavour to the dish. Substitute Asian greens.

As seen in Feast magazine, Issue 8, pg86.

Photography by Brett Stevens.