Homestyle Beef Sukiyaki
Homestyle Beef Sukiyaki
Ingredients
For the Pot
- 1/4 onion, about 20 g
- 1 handful cabbage
- 1/4 pack shimeji mushrooms, about 30 g
- 1/2 pack tofu, about 100 g
- 5 g vermicelli
- 200 g beef, hotpot beef
For the Sauce Mixture
- 1 tablespoon white miso
- 1 teaspoon soy sauce
- 1 teaspoon mirin
- 1/4 teaspoon rice vinegar, a drop
- 2 tablespoons sake / cooking wine
For Garnish
- 1 tablespoon fresh green onions, chopped, as needed
Instructions
- 1
In a small bowl, combine the white miso, soy sauce, mirin, rice vinegar, and sake or cooking wine. Whisk until well combined and set aside.
ā±ļø 3 min
- 2
Arrange the ingredients directly into a large pot or sukiyaki pan. Start by placing the sliced onion at the bottom. Follow with a layer of cabbage, then distribute the shimeji mushrooms, tofu, and vermicelli evenly.
ā±ļø 5 min
- 3
Lay the hotpot beef slices over the other ingredients in the pot.
ā±ļø 2 min
- 4
Pour the prepared sauce mixture evenly over all the ingredients in the pot.
ā±ļø 1 min
- 5
Place the pot on a stovetop over very low heat. Do not add any additional water, as the ingredients will release their natural moisture.
ā±ļø 1 min
- 6
Allow the sukiyaki to simmer gently for about 10 minutes, or until the beef is cooked through and the vegetables are tender. The released moisture will create a rich, flavorful broth.
ā±ļø 10 min
- 7
Once cooked, garnish the sukiyaki with fresh chopped green onions.
ā±ļø 1 min
- 8
Serve the Homestyle Beef Sukiyaki hot, directly from the pot.
ā±ļø 2 min
Kitchen Tools
Nutrition Facts (per serving)
Homestyle Beef Sukiyaki
For the Pot
- 1/4 onion, about 20 g
- 1 handful cabbage
- 1/4 pack shimeji mushrooms, about 30 g
- 1/2 pack tofu, about 100 g
- 5 g vermicelli
- 200 g beef, hotpot beef
For the Sauce Mixture
- 1 tablespoon white miso
- 1 teaspoon soy sauce
- 1 teaspoon mirin
- 1/4 teaspoon rice vinegar, a drop
- 2 tablespoons sake / cooking wine
For Garnish
- 1 tablespoon fresh green onions, chopped, as needed
Instructions
- 1
In a small bowl, combine the white miso, soy sauce, mirin, rice vinegar, and sake or cooking wine. Whisk until well combined and set aside.
ā±ļø 3 min - 2
Arrange the ingredients directly into a large pot or sukiyaki pan. Start by placing the sliced onion at the bottom. Follow with a layer of cabbage, then distribute the shimeji mushrooms, tofu, and vermicelli evenly.
ā±ļø 5 min - 3
Lay the hotpot beef slices over the other ingredients in the pot.
ā±ļø 2 min - 4
Pour the prepared sauce mixture evenly over all the ingredients in the pot.
ā±ļø 1 min - 5
Place the pot on a stovetop over very low heat. Do not add any additional water, as the ingredients will release their natural moisture.
ā±ļø 1 min - 6
Allow the sukiyaki to simmer gently for about 10 minutes, or until the beef is cooked through and the vegetables are tender. The released moisture will create a rich, flavorful broth.
ā±ļø 10 min - 7
Once cooked, garnish the sukiyaki with fresh chopped green onions.
ā±ļø 1 min - 8
Serve the Homestyle Beef Sukiyaki hot, directly from the pot.
ā±ļø 2 min