Ingredients
4
4 servings
- •1 ½ cups water
- •⅔ cup soy sauce
- •⅔ cup white sugar
- •⅓ cup sake
- •1 pound thinly sliced beef
- •1 (12 ounce) package firm tofu, drained and cut into bite-size pieces
- •½ head Chinese cabbage, cut into bite-size pieces
- •1 (7 ounce) package yam noodles (shirataki), drained
- •7 shiitake mushrooms, sliced
- •1 enoki mustrooms, roots removed
- •1 green onion (negi), sliced
- •1 tablespoon vegetable oil
- •4 eggs
Instructions
- Combine water, soy sauce, sugar, and sake in a bowl to make broth.
- Arrange beef, tofu, Chinese cabbage, yam noodles, shiitake mushrooms, enoki mushrooms, and green onion on separate plates on the table.
- Heat oil in an electric skillet or a large skillet set over a hot plate at the table. Add beef slices; cook and stir until browned, about 1 minute. Pour in some broth; bring to a boil. Stir in tofu, cabbage, noodles, shiitake mushrooms, enoki mushrooms, and green onion; simmer until softened, about 5 minutes.
- Ladle cooked sukiyaki mixture into serving bowls. Replenish broth in the skillet.
- Crack each egg into a small bowl and beat lightly. Serve sukiyaki alongside eggs for dipping.
Nutritional Facts
Per 4 servings
- Calories: 645
- Carbohydrate: 71g
- Fat: 20g
- Fiber: 2g
- Protein: 40g
- Sugar: 37g
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