Beef Sukiyaki

Submit Recipe
0
1404
0
Beef sukiyaki in brown sauce
More Photo(s)
Ingredient and Portion
½ head napa cabbage (about 10 leaves/1.8 oz/690 g)
1 negi/Tokyo negi/long onion
1 package enoki mushrooms
8 shiitake mushrooms, carve decorative shapes
1 Tbsp. cooking oil
1 lb (454 g) thinly sliced beef rib eye for Sukiyaki
1 Tbsp. brown sugar
1 cup dashi (or water) to dilute the sauce
Seasoning
Sukiyaki Sauce
1 cup (240 ml) sake
1 cup (240 ml) mirin
¼ cup (60 ml) sugar
1 cup (240 ml) soy sauce
Method
Combine 1 cup sake, 1 cup mirin, ¼ cup sugar, and 1 cup soy sauce in a small sauce pan and bring it to a boil. Once boiling, turn off the heat and set aside.
Prepare sukiyaki ingredients. Cut napa cabbage into 2” (5 cm) wide then cut in half right at the middle of the white part.
Discard the shiitake stem and decorate the top of shiitake if you like..
Place some of sliced beef to sear and sprinkle 1 Tbsp. brown sugar. Flip and cook the meat.
Pour 1 cup of Sukiyaki Sauce and ⅓ cup dashi (or water) in the pot.
Put the lid on and bring to a boil. Once boiling, turn the heat and simmer until the ingredients are cooked through
Recommend
Recommended
unknown
Top
This website uses cookies to improve your website experience. By continuing to browse, you are agreeing to our use of cookies and Privacy Policy.