Ingredients45 m servings 576
- Combine dashi, soy sauce, mirin, and sugar in a bowl and set aside.
- Soak noodles in boiling water for 1 minute. Drain and rinse under cold water.
- Heat 2 tablespoons canola oil; cook and stir beef in the hot oil until no longer pink, 2 to 3 minutes. Drain and set aside.
- Heat 1 tablespoon canola oil in the skillet; cook and stir onion, celery, carrot, and mushrooms until softened, about 4 minutes. Stir in green onions, and dashi mixture, noodles, beef, and tofu. Bring to a simmer. Divide hot sukiyaki among four bowls and serve.
Per Serving: 576 calories; 25.6 44.9 34.4 61 2941 Full nutrition
ReviewsRead all reviews 13
I'm so happy to have come across this recipe. My husband was always asking me to make Sukiyaki for him, but I had no idea how to make it. This Sukiyaki recipe turned out to be a big hit with m...
I'd make this again but I thought the sugar was a bit much. I think next time I'd cut the sugar in half or not use any at all
If you don't have the means to make this in the traditional manner, this is good. In Japan there is a pot of boiling broth in the center of the table. Meat and veg are brought out on a huge pl...
We have a favorite restaurant that serves beef sukiyaki and this came pretty close!! It was excellent, I would just make a couple of minor changes next time. I thought it was very tofu heavy a...
Great easy to make very comforting to eat, I also added bean sprouts, shiitake mushrooms, Napa cabbage, Japanese eggplant
Great recipe! I used 2 c. dashi broth, omitted the sugar and celery and added enoki mushrooms and won bok instead. It was delicious!
I couldn't find the right noodles a the grocery store (need to go to an Asian market) and used udon instead. Was very good, but I think the right noodles would make it better.