Ingredients45 m servings 576 cals
- 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 g fat; 44.9 g carbohydrates; 34.4 g protein; 61 mg cholesterol; 2941 mg sodium. Full nutrition
ReviewsRead all reviews 9
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...
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...
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
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.
This recipe was amazing! I had to do a few substitutions with mirin and dashi stock with beef stock and pinot grigio. It was a little tough to juggle the different tasks, but I am a beginning c...
I loved this recipe and will definitely make this again. I added more mushrooms and substituted lite tamari for the soy sauce. The next time I make this I am going to try it with a little less...
Amazing! We subbed out the dashi for vegetarian broth to make half of it vegetarian, and I just added in beef afterwards. After reading the reviews on the sugar we only put in half in and it tas...
I omitted the sugar and added bok choy instead of celery. Was easy and tasty.