Sukiyaki

This classic Japanese-inspired soup uses beef sirloin, the cheapest among the premium steaks.


May 2008 | By Pauline Lagdameo
Sukiyaki
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at a glance

Main Ingredient

Beef

Type

Soup

Preparation Time

00:00:00


Date Published

May 2008

This classic Japanese-inspired soup uses beef sirloin, the cheapest among the premium steaks. Hot day? Turn this into a Sukiyaki Rice Bowl.

For a step-by-step guide, click: How to Cook Sukiyaki.

Serves Prep Time 20 minutes  Cooking Time 5 to 10 minutes

 

1/4 cup mirin
2 cups water
1 tablespoon dashi
1/3  cup Kikkoman soy sauce
1 tablespoon white sugar
3 tablespoons butter
1 medium onion, cut into rings
300 grams beef sirloin, very thinly sliced
1 small carrot, sliced into thin rounds
2 pieces dried mushrooms, soaked in hot water,
      drained, then sliced  into strips
4 pieces Chinese cabbage leaves,  sliced into strips
50 grams sotanghon noodles,  soaked in water until tender
1 piece Japanese tofu, cut into small cubes  

 

In a pan, combine mirin, water, dashi, Kikkoman soy sauce, and sugar. Bring to a boil, about 3 minutes. Turn off flame at once. Set aside.

2  Melt the butter in a separate nonstick pot. Sauté the onions. Add the beef slices and stir-fry briefly until color changes to a darker brown.

Add the vegetables one at a time. Pour the mirin-dashi mixture and let simmer.

Add sotanghon noodles and tofu cubes. Simmer for another minute. Pour in serving bowls while hot. Break an egg on each bowl if desired. Serve immediately.

Meaty tip: Sirloin is found between the short loin and the round. Separated by the tenderloin, the top sirloin tends to be less fatty than the bottom sirloin. Both, however, are flavorful and tender. Best used for grilling, broiling, frying, or roasting.

Shopping tip: Can't find dashi and mirin? These and other Japanese ingredients are  available at Japanese Specialty Shops like Konbini Store (Connecticut Street Greenhills, San Juan).

 



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