Beef Sukiyaki

A delicious Japanese stew featuring caramelised thin-sliced beef, tofu, and a variety of mushrooms simmered in a dashi-soy sauce.

Japanese Beef High Protein Mushrooms Stew

Estimated Nutrition

Calories

455.1

kcal / serving

1820.5 kcal total

Carbs

27.7g

per serving

110.6 g total

Fat

22.1g

per serving

88.4 g total

Protein

35.6g

per serving

142.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

1.5

tbsp

Sugar

CondimentsSauces

175

Instant Dashi

liquid

150

Soy Sauce

Mirin

GrainsCereals

portion

Rice

to serve

LegumesPulses

160

Tofu

firm, cubed

Meat

450

Beef Steak

fillet or rib-eye, thinly sliced

OilsFats

tbsp

Groundnut Oil

tsp

Sesame Oil

Vegetables

piece

Button Mushrooms

sliced

piece

Brown Cap Mushrooms

sliced

100

Enoki Mushrooms

split into 4

piece

Shiitake Mushrooms

stalks removed, cut in half

0.5

piece

Chinese Cabbage

sliced 2.5cm thick

1.5

stick

Celery

sliced on a diagonal 5mm thick

200

Bamboo Shoots

sliced

piece

Spring Onions

cut into 2.5cm pieces

Method

Combine the dashi with 175ml of water, then stir in the remaining sauce ingredients.

Heat the groundnut and sesame oils in a large pan and flash-fry the beef with sugar to caramelise.

Remove the beef and fry the mushrooms, cabbage, celery, tofu, and bamboo shoots for two minutes.

Pour the sukiyaki sauce into the pan, cover with a lid, and simmer for two minutes.

Turn the vegetables and tofu, return the beef to the pan, add spring onions, and simmer for two minutes.

Serve the stew directly from the pan or in bowls with boiled rice.