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Kanto-style Sukiyaki

Cost $15, save $10

Source: Recommended by CookPal

  • 30 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Main Ingredients

    • 🥩 200g thinly sliced beef
    • 150g grilled tofu
    • 100g shirataki noodles
    • 🧅 1/2 stalk green onion
    • 1/4 head cabbage
    • 1/2 bunch shungiku
    • 🍄 2 shiitake mushrooms
    • Beef fat as needed
    • 🥚 2 beaten eggs

  • Sauce Ingredients

    • 100cc sake
    • 100cc mirin
    • 🧂 2.5 tbsp sugar
    • 100cc soy sauce

STEPS

1

Cut the green onion diagonally, and chop the cabbage and shungiku into bite-sized pieces. Trim the shiitake stems and make cross cuts. Slice the grilled tofu into bite-sized pieces.

2

Boil water in a pot, blanch the shirataki noodles for about 1 minute, drain, and cut into bite-sized pieces.

3

In a separate pot, heat sake and mirin over medium-low heat until boiling. Simmer for 2–3 minutes to evaporate alcohol. Add sugar and soy sauce, stir, and bring to a gentle boil.

4

Heat beef fat in a pot over medium heat, coat the pot evenly, and remove the fat. Sear the green onion until browned, then lightly stir-fry the beef. Add the sauce and prepared ingredients, simmer over low heat until vegetables are tender.

5

Serve with beaten eggs for dipping, if desired.

NUTRIENTS

Per 1 serving

🔥

350

Calories

  • 25g
    Protein
  • 20g
    Carbs
  • 15g
    Fats

đź’ˇ Tips

Use high-quality beef for the best flavor.Prepare all ingredients beforehand to streamline cooking.Leftovers can be stored in the fridge and reheated for a quick meal.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.