Recipe: Beef Sukiyaki


  • 1/4 cup mirin
  • 5 cups water
  • 1 tablespoon dashi
  • 1/2 cup Kikkoman soy sauce
  • 6 tablespoon white sugar
  • 3 tablespoons butter
  • 1 medium onion, cut into rings
  • 300 grams beef sirloin, very thinly sliced 
  • 1 small carrot, sliced into thin rounds
  • 2 pieces dried mushrooms, soaked in hot water, drained, then sliced  into strips
  • 4 pieces Chinese cabbage leaves,  sliced into strips
  • 50 grams sotanghon noodles,  soaked in water until tender 
  • 1 piece Japanese tofu, cut into small cubes  
1  In a pan, combine mirin, water, dashi, Kikkoman soy sauce, and sugar. Bring to a boil, about 3 minutes. Turn off flame at once. Set aside. 

2  Melt the butter in a separate nonstick pot. Sauté the onions. Add the beef slices and stir-fry briefly until color changes to a darker brown.  

3  Add the vegetables one at a time. Pour the mirin-dashi mixture and let simmer. 

4  Add sotanghon noodles and tofu cubes. Simmer for another minute. Pour in serving bowls while hot. Break an egg on each bowl if desired. Serve immediately.




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