Main CourseDinner

Classic Sukiyaki

Name: Classic Sukiyaki
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 portioner
Cuisine: japanese
Ingredients: 400 g beef sirloin very thinly sliced; 350 g napa cabbage cut into 5cm pieces; 300 g firm tofu cut into 2cm cubes; 100 g shiitake mushroom stems removed; 100 g enoki mushroom roots trimmed; 4 stk. scallion cut into 5cm pieces; 200 g shirataki noodle rinsed and drained; 0,5 kop soy sauce; 0,5 kop mirin; 0,25 kop sake; 3 spsk. sugar; 0,5 kop dashi or water (valgfrit); 4 stk. egg raw; 1 spsk. beef fat

This sukiyaki recipe features thinly sliced beef and an assortment of fresh vegetables simmered in a savory-sweet dashi-based sauce. The ingredients are cooked tableside, creating an interactive and flavorful dining experience perfect for sharing.

En original opskrift af Forkin

Tid i alt: 45 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 626 kcal

Allergenoplysninger: kan indeholde æg, fisk, gluten, soja, sojabønner og sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

400 gbeef sirloin, very thinly sliced
350 gnapa cabbage, cut into 5cm pieces
300 gfirm tofu, cut into 2cm cubes
100 gshiitake mushroom, stems removed
100 genoki mushroom, roots trimmed
4 stk.scallion, cut into 5cm pieces
200 gshirataki noodle, rinsed and drained
1 spsk.beef fat

sukiyaki sauce

0,5 kopsoy sauce
0,5 kopmirin
0,25 kopsake
3 spsk.sugar
0,5 kopdashi, or water(valgfrit)

for dipping

4 stk.egg, raw

Udstyr

large shallow pot · electric skillet · small bowls

Fremgangsmåde

Trin for trin

1
Prepare the sukiyaki sauce by combining the soy sauce, mirin, sake, sugar, and dashi (if using) in a small bowl.
Ca. 2 min.
2
Arrange all the prepared vegetables, tofu, shirataki noodles, and beef on a large platter.
Ca. 5 min.
Kokkens note: This makes it easy to add ingredients to the pot during cooking.
3
Heat a large, shallow pot or electric skillet over medium heat.
Ca. 1 min.
Kokkens note: A traditional sukiyaki pot is ideal, but any wide, shallow pot works.
4
Melt the beef fat in the hot pot, coating the bottom evenly.
Ca. 1 min.
Kokkens note: If you don't have beef fat, a neutral oil like canola can be used.
5
Sear a few slices of beef in the rendered fat until lightly browned, then push them to one side of the pot.
Ca. 2 min.
Kokkens note: Do not overcrowd the pot; cook in batches if necessary.
6
Add some of the firmer vegetables like napa cabbage and tofu to the pot, arranging them artfully.
Ca. 2 min.
7
Pour about one-third of the sukiyaki sauce over the ingredients in the pot.
Ca. 1 min.
8
Cover the pot and simmer for 5-7 minutes, or until the vegetables soften and the beef is cooked through.
Ca. 7 min.
9
Crack the raw eggs into individual small bowls for dipping.
Ca. 1 min.
Kokkens note: The hot ingredients are dipped into the raw egg, which cooks them slightly and adds a rich, creamy coating.
10
Serve the cooked ingredients directly from the pot, dipping them into the raw egg before eating.
11
Continue adding remaining ingredients and sauce to the pot in batches as you eat, simmering until cooked.
Kokkens note: Sukiyaki is a communal meal; enjoy the process of cooking and eating together.

Pr. portion

Næringsindhold

50%Score

Kalorier: 625,7kcal
Protein: 44,2g
Kulhydrat: 33,2g
Fedt: 32,9g
Kostfibre: 3,3g
Sukker: 24,6g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store any leftover cooked sukiyaki in an airtight container in the refrigerator.

Genopvarmning

Reheat leftovers gently in a pot on the stove over medium-low heat until warmed through.