Try this Sukiyaki recipe, or contribute your own.
- 1 egg
- 1/2 onion
- 1 tbsp of butter
- 10 oz of beef slices (beef loin tri-tip roast from costc
- 1 1/2 cup of shiitake mushroom
- 1 pack of udon (pack udon from my picture)
- 4 leaves of napa (about 1 cup of cut napa)
- 1 pack of enoki mushroom
- 1/2 box of tofu
- 1 cup of rice wine
- 1/2 cup of soy sauce
- 1/2 cup of mirin
- Carbohydrate 1.71801333333333 g
- Cholesterol 20.3533333333333 mg
- Fat 7.69674666666667 g
- Fiber 0.311666675408681 g
- Protein 0.282133333333333 g
- Saturated Fat 4.87053733333333 g
- Serving Size 1 1 ppl (122g)
- Sodium 55.2613333333333 mg
- Sugar 1.40634665792465 g
- Trans Fat 0.542650666666665 g
- Calories 75 calories
Step-by-step
- Mix rice wine, soy sauce and mirin with 2:1:1 ratio to make the sukiyaki sauce
- At medium to low heat, evaporate out all the alcohol. Store the sukiyaki sauce for later use
- prepare all ingredients: cut onions, cut napa, cut tofu and carve the mushroom
- Heat up the pan at medium heat with 1 tbsp of butter
- Stir fry the onions until aromatic
- Place in the ingredient
- Add 2 cup of the sukiyaki broth, close the lid and bring to boil
- Ready to serve
Broth Reduction and Aromatics
Combining rice wine, soy sauce, and mirin in a precise ratio creates the foundational base, but heating the mixture over medium-low heat is mandatory to drive off the harsh raw ethanol before the other components enter the pan. Cooking this liquid until the sharp alcohol aroma dissipates ensures the final sauce tastes balanced rather than medicinal. Sautéing sliced onions in butter until translucent releases natural sulfur compounds that sweeten the pan drippings, building an essential foundation of savory depth before any broth or protein touches the surface.
Ingredient Sequencing and Storage
Adding firm vegetables like onions and napa cabbage first allows them to soften in the simmering broth while releasing their own moisture into the pot. Mushrooms and tofu follow, absorbing the seasoned liquid, while thinly sliced beef cooks rapidly near the end of the cooking window to maintain its tenderness. Leftover components can be stored in sealed containers in the refrigerator for up to two days, though freezing is discouraged because the high water content in tofu and napa cabbage alters their cellular structure upon thawing, turning them spongy.
