Food, Travel & Lifestyle Blog
Japanese Sukiyaki Beef
When you google “typical Japanese food,” these will pop up. “Sushi, tempura, yakitori, shabu-shabu, sukiyaki.” Many people know “sukiyaki.”
In Japan, for special occasion, people eat sushi or sukiyaki. Beef is still expensive meat and people eat for special occasion.
Sukiyaki uses rich sweet sauce, and I can’t eat much, but I sometimes get craving and make this small portion sukiyaki. It goes well with egg yolk. If you don’t eat raw egg yolk. Cook in the sukiyaki sauce until half cooked. It adds different flavor to sukiyaki and quite tasty.
Japanese Sukiyaki Beef
Course MainCuisine Asian, JapaneseDifficulty: Easy2
servings15
minutes15
minutes30
minutesIngredients
1/2 pound Sukiyaki beef (rib eye sliced thin)
1/4 small onion
1/3 cup Green onion
1/4 package Soft tofu
1/2 package Shimeji mushroom (optional)
1/3 cup Soy sauce
1/3 cup Mirin
1/3 cup Japanese stock (Dashi and water)
2 eggs (optional)
Directions
- Cut all vegetables and tofu into easy to eat pieces. Not too small.
- In a med size shallow pot, place vegetables and beef. Add sukiyaki sauce. Cook on medium heat until it boils. Simmer 5 minutes.
- If you like to add egg, crack eggs into the pot. Cook about 3 min.
- You can serve in the pot or divide in two portions and put in bowls.
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