Beef Sukiyaki

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Beef sukiyaki in brown sauce
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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
Sukiyaki Sauce
1 cup (240 ml) sake
1 cup (240 ml) mirin
¼ cup (60 ml) sugar
1 cup (240 ml) soy sauce
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
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