In the Kitchen: Beef Sukiyaki Recipe

In the Kitchen will be the category where I will post some of the recipes I cook for my family. I promise you these are super-duper easy recipes because I’m really not an expert in the kitchen plus the fact that I don’t want recipes with so many steps/how-tos. Just 4-6 instructions, anything more than that, I skip the page of my recipe book and look for simpler recipes. So newbies in the kitchen, I hope you’ll try my recipes or suggestions and let’s share kitchen secrets!

It was raining these past few days and it’s nice to just cuddle up and eat a hot bowl of soup. Problem is, I don’t have enough stock of ingredients, usually it will be sopas but I don’t have milk.

I have beef sukiyaki cut (pang-Japanese beef curry ko sana), vermicelli noodles, carrots, cabbage, a can of mushrooms, plus I have bottles of mirin, sake, and soy sauce. Wala lang akong Dashi powder/stock.

But still, I pushed through with my Beef Sukiyaki… I have to modify some ingredients though… uso naman ngayon ang modified, naka-Modified ECQ nga tayo di ba? 😛

How to cook Beef Sukiyaki

Ingredients

1/4 kg. beef sukiyaki cut
1 cup mirin
1 cup sake
1 cup soy sauce
1-2 tbsp. sugar
2 cups water (use Dashi stock if you have)
1/4 head of cabbage (use Pechay Baguio if you have), cut into smaller pieces
1 small carrots, cut into strips
1 can of mushrooms (use Shiitake or Enoki mushrooms if you have, I only have champignons)
1 white onion
salt and pepper to taste
vegetable oil

Vermicelli or sotanghon noodles (soaked in hot water to make it easier to cook)

egg yolk for garnish (optional)

Instructions

1. Make the sukiyaki sauce by combining mirin, sake, soy sauce, and sugar in a bowl. Mix well until sugar is dissolved. Set aside.
2. Heat the oil in a pot. Saute the onions.
3. Add the beef slices, season with salt and pepper. Cook until the beef slices are no longer pink.
4. Pour the sukiyaki mixture. Add water. Cover the pot and let it boil for a few minutes. Check if the beef is tender.
5. Add the mushrooms, carrots and cabbage.
6. Drain the vermicelli noodles, then add it in the pot. Let it boil until all the veggies and noodles are cooked through.
7. Taste the soup and adjust to your preference, some like it sweeter so you may add more mirin or sugar. If the broth is too salty, add more water.

Serve in a bowl and put the raw egg yolk on top. This is optional though, I like to eat my sukiyaki with 1 egg yolk mixed in the broth. But in traditional Japanese, they put the egg yolk in a separate bowl and dip the beef slices in the egg yolk.

TIP: If you like eating Japanese food, make sure to keep bottles of mirin, sake, and dashi powder. They come in handy when craving for Japanese food.

I will make a proper beef sukiyaki again with the complete ingredients, but go ahead and use whatever’s in the fridge.

I share more recipes in my Facebook page, Mommy Badet, and Instagram, @badudets. Follow the hashtag, #BadudetsCooks. See you there!