Traditional Beef Sukiyaki Recipe

1. Combine water, soy sauce, sugar, and sake in a bowl; set broth aside on the table.

2. Arrange beef, tofu, cabbage, yam noodles, shiitake mushrooms, enoki mushroom, and green onion on separate plates on the table.

3. Heat oil in an electric skillet or a large skillet set over a hot plate on the table. Add beef slices; cook and stir until browned, about 1 minute. Pour in some broth; bring to a boil. Stir in tofu, cabbage, noodles, shiitake mushrooms, enoki mushroom, and green onion; simmer until softened, about 5 minutes.

4. Ladle cooked sukiyaki mixture into serving bowls. Replenish broth in the skillet.

5. Crack eggs into separate small bowls; beat lightly. Serve sukiyaki with eggs for dipping.

Cook’s Note:

If using dried shiitake mushrooms, follow directions on the package to rehydrate.

Editor’s Note:

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.