Japanese 30 min

Sukiyaki

Name: Sukiyaki
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1.5 lbs beef ribeye or sirloin, sliced paper-thin; 1 block (14 oz) firm tofu, sliced into 1-inch slabs; 2 cups napa cabbage, cut into large pieces; 4 oz shiitake mushrooms, stems removed; 1 bunch shungiku (chrysanthemum greens) or baby spinach; 2 leeks or green onions, sliced diagonally; 4 oz shirataki noodles, drained; 4 eggs for dipping; 1/2 cup soy sauce; 1/2 cup mirin; 1/4 cup sake; 2 tablespoons sugar; 1 tablespoon beef fat or vegetable oil

high-proteincomfort-fooddairy-free

Ingredientsfor 2

520

Cal

42g

Protein

22g

Carbs

26g

Fat

11.5 lbs beef ribeye or sirloin, sliced paper-thin
21 block (14 oz) firm tofu, sliced into 1-inch slabs
32 cups napa cabbage, cut into large pieces
44 oz shiitake mushrooms, stems removed
51 bunch shungiku (chrysanthemum greens) or baby spinach
62 leeks or green onions, sliced diagonally
74 oz shirataki noodles, drained
84 eggs for dipping
91/2 cup soy sauce
101/2 cup mirin
111/4 cup sake
122 tablespoons sugar
131 tablespoon beef fat or vegetable oil

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Instructions

1
Prepare the warishita sauce: combine soy sauce, mirin, sake, and sugar in a small pot. Bring to a brief simmer, stir until sugar dissolves, and set aside.
2
Arrange all vegetables, tofu, and noodles attractively on a platter. In a shallow cast iron or ceramic sukiyaki pot over the table (or on the stove), heat beef fat over medium-high. Add a few slices of beef and brown briefly on one side — the beef in sukiyaki is cooked quickly, not braised.
3
Pour about 1/3 cup of warishita into the pot. Add a selection of vegetables and tofu around the beef. Simmer over medium heat 5–8 minutes until vegetables are tender and the sauce has reduced slightly.
4
Each diner cracks a raw egg into a small bowl and beats it lightly. Pick cooked ingredients from the hot pot, dip briefly into the raw egg, and eat immediately — the heat of the food gently cooks the egg coating as you eat.
5
Continue adding raw beef and vegetables to the pot in batches, adding more warishita as needed. The sauce deepens in flavor as it concentrates throughout the meal.