How to Make Beef Sukiyaki | Traditional Japanese Recipe 

Hey guys! I’m back with another traditional Japanese recipe that you can try at home!
Today I want to show you my recipe for BEEF SUKIYAKI! It’s a perfect dish to treat yourself but is also super healthy!
I hope you enjoy and tell me what recipes you want to see in the comments!
Ingredients:
- 200g Beef Loin (Thinly Sliced)
- ½ Cup or 120ml Soy Sauce
- ½ Cup or 120ml Mirin
- ½ Cup or 120ml Water
- 2 ½ tsp of sugar
- Shirataki Noodles (one pack)
- Block of Tofu
- ½ Green Onion
- 2-3 Shiitake Mushrooms (or any mushrooms of your choice!)
- Few handfuls of Enoki Mushrooms
- Head of Nappa Chinese Cabbage
How to make:
- First make your Warishita or Sukiyaki Broth - mix the soy sauce, mirin, water, and sugar together and give it a mix. Done!
- Next drain the Shirataki noodles from the liquid they come in, parboil for 1 minute and then drain again. (this will make your noodles easier to eat)
- Drain your Tofu, and cut it into bite-sized chunks
- Cut up ½ Green Onion into 1cm slices
- Cut the stems off your Shiitake Mushrooms and add a flower pattern if you’re feeling fancy!
- Break up Enoki mushrooms into handfuls
- Cut your Nappa Cabbage into bite size chunks, and separate the green leafy parts from the white root
- Heat a frying pan to medium heat and add olive oil. Add your thin cuts of beef loin
- Next add your Tofu and be careful not to overcook your beef! Once it’s browned move it to the side of the pan
- Now add the warishita broth from before
- Add your mushrooms, white parts of cabbage and shirataki noodles
- Put a lid on the frying pan and let simmer for a few minutes
- Finally add the green parts of the cabbage - simmer for a minute or two and you’re ready to eat!
In Japan we also use a raw egg to dip the sukiyaki into but be careful because not all countries have eggs that are safe to eat raw!

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