Main CourseDinner

Classic Sukiyaki

Name: Classic Sukiyaki
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 porcje
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 szt. scallion cut into 5cm pieces; 200 g shirataki noodle rinsed and drained; 0,5 szklanka soy sauce; 0,5 szklanka mirin; 0,25 szklanka sake; 3 łyżka sugar; 0,5 szklanka dashi or water (opcjonalnie); 4 szt. egg raw; 1 łyżka 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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 45 min
Porcje: 4
Trudność: Średni
Na porcję: 626 kcal

Informacja o alergenach: może zawierać jaja, ryby, gluten, soja i siarczyny. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

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 szt.scallion, cut into 5cm pieces
200 gshirataki noodle, rinsed and drained
1 łyżkabeef fat

sukiyaki sauce

0,5 szklankasoy sauce
0,5 szklankamirin
0,25 szklankasake
3 łyżkasugar
0,5 szklankadashi, or water(opcjonalnie)

for dipping

4 szt.egg, raw

Sprzęt

large shallow pot · electric skillet · small bowls

Sposób przygotowania

Krok po kroku

1
Prepare the sukiyaki sauce by combining the soy sauce, mirin, sake, sugar, and dashi (if using) in a small bowl.
Około 2 min
2
Arrange all the prepared vegetables, tofu, shirataki noodles, and beef on a large platter.
Około 5 min
Wskazówka kucharza: This makes it easy to add ingredients to the pot during cooking.
3
Heat a large, shallow pot or electric skillet over medium heat.
Około 1 min
Wskazówka kucharza: 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.
Około 1 min
Wskazówka kucharza: 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.
Około 2 min
Wskazówka kucharza: 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.
Około 2 min
7
Pour about one-third of the sukiyaki sauce over the ingredients in the pot.
Około 1 min
8
Cover the pot and simmer for 5-7 minutes, or until the vegetables soften and the beef is cooked through.
Około 7 min
9
Crack the raw eggs into individual small bowls for dipping.
Około 1 min
Wskazówka kucharza: 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.
Wskazówka kucharza: Sukiyaki is a communal meal; enjoy the process of cooking and eating together.

Na porcję

Wartości odżywcze

50%Ocena

Kalorie: 625,7kcal
Białko: 44,2g
Węglowodany: 33,2g
Tłuszcz: 32,9g
Błonnik: 3,3g
Cukry: 24,6g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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