# Japanese Sukiyaki

> Sukiyaki (すき焼き)

By David Kim for Nosh with David. Full page: https://noshwithdavid.com/recipes/sukiyaki-recipe/

- Cuisine: Japanese
- Course: Main Dish
- Time: prep 15 min, cook 15 min, total 30 min
- Serves: 4

## Ingredients

### Sukiyaki

- 1 tbsp oil
- 1 pound beef ribeye (thinly sliced)
- 3 heads baby bok choy (cut into bite-sized pieces)
- 2 cups napa cabbage (cut into bite-sized pieces)
- 2 carrots (thinly sliced)
- 1 bunch enoki mushrooms
- 1 cup mushrooms (shiitake, maitake, or baby portobello)
- 1 block firm tofu
- 1 package shirataki noodles (rinsed)

### Sukiyaki sauce (warishita)

- 1 cup soy sauce
- 1 cup mirin
- 1 cup sake
- 1/2 cup sugar
- 1 cup water

## Instructions

### Sukiyaki

1. Prepare all of the sukiyaki items and put on a large plate and set aside.
2. Heat sukiyaki pan or cast iron skillet over medium-high heat.
3. Add oil and heat until just starting to smoke slightly.
4. Add sliced beef and brown.
5. Add Sukiyaki sauce and bring to a simmer.
6. Add all other ingredients by the large handful so that an even amount of each ingredient is represented in the pan.
7. Serve over a portable burner at medium-high heat, adjusting as you go.
8. Add ingredients and more sauce to the pan to keep a flow and rhythm of eating, cooking, adding, stirring maintained without overflowing the pan.

### Sukiyaki Sauce

9. Mix ingredients into a medium saucepan.
10. Bring to boil, stirring, then remove from heat.

## Notes

#### Recipe Tips

- Partially freeze the beef for easier slicing

- Customize with your favorite vegetables and ingredients

- Add udon or other noodles for a heartier meal

- Use a portable burner to keep the broth simmering at the table

- Provide individual bowls for each person to hold their cooked ingredients

#### Serving Suggestions

Serve Sukiyaki as a communal meal, with everyone gathered around the table cooking and eating together. This interactive dining experience is perfect for colder months and special occasions.

#### Serve with:

- Steamed rice

- Additional vegetables like carrots, bok choy, or cabbage

- Pickled ginger (gari) to cleanse the palate between bites

- Japanese green tea or sake

#### Variations

- Use pork or chicken instead of beef

- Add mochi cakes or dumplings for a different texture

- Include enoki or oyster mushrooms for extra umami flavor

- Make a vegetarian version with vegetable broth and more vegetables

- Try a spicy version with the addition of chili oil or shichimi togarashi (Japanese seven-spice blend)

#### Storage

While Sukiyaki is best enjoyed freshly cooked, you can store any leftover broth and cooked ingredients in separate airtight containers in the refrigerator for up to 3 days. Reheat the broth in a pot over medium heat and add the cooked ingredients to warm through before serving.

## Nutrition per serving

- Calories: 683
- Carbohydrates: 44 g
- Protein: 46 g
- Fat: 35 g
- Saturated fat: 11 g
- Fiber: 6 g
- Sugar: 29 g
- Sodium: 2084 mg