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...
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...
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
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.