🟡
Medium
Ingredients
- 500 g thinly sliced beef (ribeye or sirloin)
- 2 blocks firm tofu, cubed
- 4 cups napa cabbage, chopped
- 2 medium carrots, thinly sliced
- 200 g shiitake mushrooms, sliced
- 200 g fresh spring onions, cut into chunks
- 1 package shirataki noodles
- 1 medium onion, sliced
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoon mirin
- 1 cup beef or vegetable stock
- 2 tablespoons vegetable oil
- 4 eggs (for dipping)
Instructions
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1Arrange all prepared ingredients on a large platter, organizing by ingredient type.
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2In a small bowl, combine soy sauce, sugar, mirin, and stock to make the sukiyaki broth.
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3Heat a large shallow pot or cast iron skillet over medium-high heat and lightly oil the surface.
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4Add sliced onion and beef to the pot, cooking until beef is partially done.
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5Pour the broth mixture into the pot and bring to a gentle simmer.
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6Add firmer vegetables first (carrots, cabbage), followed by tofu, mushrooms, and spring onions.
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7Add noodles and allow all ingredients to cook together for 8-10 minutes until vegetables are tender.
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8Each diner cooks and eats from the communal pot, using raw egg as a dipping sauce by beating it gently in a small bowl.