Sukiyaki is a Japanese winter gathering dish that is cooked at the table in a shared casserole. It emerged in the Meiji period when Japan opened its cuisine to beef after centuries of Buddhist prohibition. The Kanto and Kansai regions have different styles of preparation and service.
Japanese
Japanese sukiyaki
Japanese sukiyaki with beef, tofu, vegetables and sweet soy-mirin sauce.
- Japan
- Main course
- High protein
- medium
25 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 480 kcal
- Protein 36 g
- Fiber 3 g
- Carbohydrates 22 g
- Fat 28 g
- Sodium 1120 mg
Story behind the dish
Preparation
Japanese sukiyaki is a Japanese preparation with medium difficulty. Reserve about 45 minutes in total (25 for mise en place and preparation, 20 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of thinly sliced beef (ribeye).
- Have ready: 1 block of firm tofu, cubed.
- Have ready: 200 g rinsed shirataki noodles.
- Have ready: 1 white onion, sliced.
- Have ready: 4 scallions, cut into pieces.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Mix soy
Mix soy, mirin, sugar, sake and dashi to prepare the sukiyaki sauce.
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Heat a cast iron casserole or frying pan with sesame oil to…
Heat a cast iron pot or skillet with sesame oil over medium-high heat.
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Brown the beef slices quickly in the casserole without cooking…
Brown the beef slices quickly in the casserole without cooking completely; withdraw. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Pour in the sauce and bring to a gentle boil; add onion
Pour in the sauce and bring to a gentle boil; add onion, chives and shiitake.
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Add tofu
Add tofu, shirataki and vegetables; cook 5 minutes.
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Return the meat and cook 3 more minutes over medium heat.
Return the meat and cook 3 more minutes over medium heat.
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Serve directly from the casserole; dip each bite in beaten egg…
Serve directly from the casserole; Dip each bite in raw beaten egg in traditional Kansai style.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Kanto style version where the meat is cooked first in the sauce.
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