Saucepan@saucepan · Shared this recipeFollowJapanese · dinnerSukiyakiA Japanese one-pot hot pot with fatty beef, vegetables, tofu, and noodles simmered in a sweet soy sauce broth, served with rice and optional egg yolk.total40 minprep20 mincook20 minservings3Original recipe on thewoksoflife.comKeep this recipeAdd a copy of Sukiyaki to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients3 servingsBack to 3 servings2 tbsp sake0.25 cup mirin1 tbsp brown sugar0.25 cup soy sauce0.5 block firm tofu5 dried shiitake mushrooms ), (rehydrated1 package enoki mushrooms2 cup napa cabbage2 cup tong ho2 scallions1 bundle dried mung bean vermicelli noodles1 tbsp vegetable oil12 oz thinly sliced fatty beef2 cup dashi stock ), (mushroom soaking liquid, or chicken stock2 cup steamed rice2 egg yolks ), (pasteurized, optionalStepsClear checksTap an ingredient or step to check it off.1Step 1: In a pot over a portable electric or gas cooktop (or just your regular stove) over medium heat, add 2 tablespoons sake, ¼ cup mirin, 1 tablespoon brown sugar, and ¼ cup soy sauce in a saucepan. Bring to a boil, turn off the heat, make sure all the sugar is dissolved, and transfer to a bowl.2Step 2: Then prepare all your sukiyaki ingredients––the tofu slices, rehydrated shiitake mushrooms, enoki mushrooms, napa cabbage, tong ho, and scallions. Set aside on a plate. Soak the dried vermicelli noodles in water for 10 minutes.3Step 3: Heat 1 tablespoon vegetable oil in the pan. Fry the white parts of the scallions in the oil for 2 minutes. Chop the green parts of the scallions finely and set aside.4Step 4: In the pan with the scallions, add the sliced beef. Sear the beef for 10 seconds, and add a drizzle of your sukiyaki sauce. Fry the meat until it just begins to brown––it should still be a bit pink. Remove from the pot and set aside.5Step 5: Add the rest of your sukiyaki sauce and 2 cups stock. Bring to a boil, and add the tofu, mushrooms, napa cabbage, and tong ho to the pot in sections. Also drain the vermicelli noodles you soaked and add them to the pot. Cover the pot and bring to a boil. Simmer until the ingredients are cooked through, about 5-7 minutes.6Step 6: Remove the cover, add the beef back to the pot. Sprinkle with the chopped scallions, and enjoy with rice and egg yolk (if desired).getsaucepan.com/r/17e4ca2f-4134-4e05-b913-911f2b6facb3 · Original: https://thewoksoflife.com/sukiyaki/
