A great dish for eating with family and friends as the weather cools.
- Cooking time
- 20 minutes
- Nutrition information is for one serving.
- *Do not cook the yam noodles and meat right next to each other because the noodles will make the beef tough.
*Other types of mushrooms, as well as Chinese cabbage, are also delicious in sukiyaki.
*Adding cooked rice or udon noodles to the skillet at the end makes for a delicious finale.
*Ready-made Kikkoman Sukiyaki Sauce may also be used.
*Nutritional content and sodium values are in the case of 65% consumption of the sukiyaki broth.
- Cut the beef into 2 to 3 portions.
Diagonally cut the long onions into 1 cm (1/2 in.) widths.
Parboil the yam noodles and then cut into easy-to-eat lengths.
Cut the grilled tofu into 8 equal pieces.
Remove the stems from the shiitake mushrooms and score a crisscross pattern on each cap.
Chop the Napa cabbage; remove the hard center stem from the chrysanthemum leaves and cut into 5 cm (2 in.) lengths.
- Combine (A) to prepare the sukiyaki stock.
- Using a portable gas or electric countertop stove, heat up a large pan or wok, melting the beef tallow and greasing the entire pan.
- Reduce the heat and add the long onions.
When fragrant, add the beef and quickly cook both sides.
- When browned, pour in (A) and bring to a simmer.
- Bring the heat to low, and add the remaining ingredients as space permits.
Eat the ingredients as they finish cooking, replenishing the skillet with more ingredients.
When the broth is reduced, replace it with some of the simmering liquid.