Beef Sukiyaki

RecipenKitchen Recipe 45 min · Serves 4 · Japanese

Why make it Thinly sliced beef, tofu and vegetables simmered in a sweet-savoury soy broth in one wide pan. Cook it at the table for a relaxed, shared weeknight dinner.

You’ll need

Serves 4 500 g boneless beef ribeye or sirloin, sliced paper-thin ag… 300 g firm tofu, drained and cut into 2 cm slabs 400 g Chinese cabbage (napa), cut into 4 cm pieces 200 g shiitake or button mushrooms, stems trimmed, larger o… 4 spring onions, cut into 4 cm lengths on the diagonal 100 g glass noodles (mung bean vermicelli) or shirataki noo… 1 tbsp neutral oil or beef fat trimmings 80 ml Japanese soy sauce (or any light soy sauce) + 5 more in the full recipe

1 Step 1 of 9 Make the sauce: stir the soy sauce, sugar, rice vinegar and dashi together in a jug until the sugar dissolves. Taste it; it should be savoury and noticeably sweet, as it will be diluted by vegetable juices.

2 Step 2 of 9 Soak the glass noodles in hot water for 5 minutes until soft and clear, then drain and cut into shorter lengths with scissors.

3 Step 3 of 9 Arrange the beef, tofu, cabbage, mushrooms, spring onions and noodles in groups on a large platter so they are ready to add to the pan. Crack each egg into its own small bowl and beat lightly, if using.

4 Step 4 of 9 Heat the oil in the wide pan over medium-high heat. Lay in a few slices of beef and sear for about 30 seconds per side until just browned.

5 Step 5 of 9 Pour in about half the sauce so it bubbles around the beef. Add the tofu, cabbage stems and mushrooms in neat sections, leaving space between them. The last 4 steps are in the full recipe.

Cook’s tip Ask your butcher to slice the beef paper-thin, or freeze it for 45 minutes and slice it yourself with a sharp knife.

Beef Sukiyaki

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