Classic Japanese sukiyaki involves Japanese long onion, konjac noodles, grilled tofu, chrysanthemum leaves and Japanese mushrooms. After all the ingredients in the pan have been eaten, pre-boiled udon noodles are added to the remaining sauce. This tasty recipe is a Western-style version of sukiyaki made with easy-to-find ingredients.
460 kcal Protein 66.2 g Fat 24.9 g (per serving)
- 400 g / 14 oz. thinly sliced beef suitable for sukiyaki, such as sirloin or top sirloin*
- 1 onion, 250 g / 9 oz.
- 2 medium tomatoes, total 300 g / 2/3 lb.
- 16 mushrooms, mix of white and brown
- 2 eringi mushrooms
- About 500 ml / 2 C watercress, tough stems trimmed
Warishita sukiyaki cooking sauce
- 200 ml / 7 oz. water
- 1 sheet kombu, 5 cm × 5 cm / 2 in. × 2 in.
- 100 ml / 3.5 oz. Kikkoman Soy Sauce
- 100 ml / 3.5 oz. Kikkoman Manjo Mirin
- 3 T granulated sugar
- 1 T pure olive oil
- Cut beef slices into about 5 cm × 8 cm / 2 in. × 3 in. portions. Cut onion in half lengthwise and then into 8 mm / 0.3 in. thick slices.
- To peel the tomatoes, cut an X on the bottom of the tomato skin and plunge in boiling water for about 20 seconds. Transfer immediately into a bowl of ice water and then peel. Remove the cores and cut each into 8 or 10 equal-size wedges.
- Cut off the mushroom stems. Trim the ends of the eringi mushrooms, then cut each lengthwise into 4 pieces, and then crosswise in half to make a total of 8 pieces.
- To prepare the warishita sukiyaki cooking sauce, place water and kombu in a saucepan over low heat; remove the kombu just before coming to a boil. Add the soy sauce, mirin and granulated sugar and lower to medium heat. Turn off heat when the warishita sauce begins to bubble.
- Heat the olive oil in a sukiyaki pan** over medium heat. Add onion; when it becomes lightly cooked, add the beef and sear both sides briefly.*** Pour in the warishita sauce so it covers about 1 cm / 0.4 in. of the bottom of the pan and reduce to medium low heat.
- Add the tomato, mushrooms and eringi mushrooms and simmer until lightly cooked. Add watercress and cook briefly until watercress is wilted.
- Place the sukiyaki pan on the table and serve.
* If sukiyaki beef is unavailable, look for tender, well-marbled, thinly sliced beef at a Japanese grocery store or specialty butcher’s.
** If a sukiyaki pan is unavailable, use a pan with a diameter of about 22 cm / 8.7 inches.
*** For an optional Italian flavor, in Step 5 add sliced garlic when cooking onion, then add fresh basil leaves after the watercress in Step 6. At the end, pasta can be added to the sauce and sprinkled with Parmesan cheese.
Recipe by Kikkoman Corporation
1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml