Japanese simmered beef and vegetables (sukiyaki) recipe

Recipe for japanese simmered beef and vegetables (sukiyaki) in our easy ethnic recipes collection. Although japanese diners do not eat beef very often, sukiyaki is one of the most popular and well known of the nabemono dishes, both in Japan and in North America. If you choose to substitute bite-sized pieces of chicken for beef, this dish is called torisuki.

Recipe ingredients

• 1 to 1 1/2 pounds rib-eye of beef
• 1 12 ounces block tofu, cut into 1-inch cubes (*)
• 1 tablespoon oil
• 1 bunch, about 6, scallions, cut into 2-inch pieces
• 1 small can shirataki
• 1 8 ounces can sliced bamboo shoots, rinsed under cold, running water
• 1 cup sliced fresh mushrooms
• 1 cup soy sauce
• 1 1/2 cups water
• 3 tablespoons sugar

How to make japanese simmered beef and vegetables (sukiyaki)

• Slice beef very thinly. If meat is slightly frozen, it is much easier to cut.
• Heat oil in frying pan and saute beef.
• Add scallions, shirataki, bamboo shoots, mushrooms, and tofu.
• Combine remaining ingredients to make a sauce. Pour sauce over meat and vegetables until they are half covered. Adjust heat so that sauce simmers.
• After about 10 minutes, test a piece of meat to see if it is done.
• Remove from pan and serve with hot rice.

(*) To make delicious and satisfying vegetarian sukiyaki, simply omit the beef from the recipe and double the amount of tofu.

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves 4

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