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Name: Authentic Sukiyaki Recipe
Prep time: 20 min
Cook time: 20 min
Yield: 4
Cuisine: Japan
Ingredients: *For the Beef and Broth:**; 1 lb (450g) ribeye or sirloin beef, thinly sliced; 1/4 cup (60ml) sake; 1/4 cup (60ml) mirin; 1/2 cup (120ml) soy sauce; 1/4 cup (50g) granulated sugar; 2 cups (480ml) dashi stock (or water); 1 piece (4x4 inches) kombu (dried kelp), wiped clean; *For the Vegetables and Tofu:**; 1 block (14 oz / 400g) firm or medium-firm tofu, cut into 1-inch cubes; 1 large Japanese or shiitake mushroom, sliced; 1 small napa cabbage, cut into 2-inch pieces, core separated; 1 medium carrot, peeled and thinly sliced; 1 bunch shirataki noodles, rinsed and parboiled for 1 minute; 1 bunch scallions, cut into 2-inch pieces; *For Serving:**; 4 large raw eggs, beaten; Steamed short-grain rice or udon noodles

Sukiyaki

🇯🇵 Japan

Kanto

Hot pot with thinly sliced beef and vegetables

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