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Mushroom Sukiyaki

  Soy sauce 1 Cup (16 tbs)
  Sake 1⁄2 Cup (8 tbs)
  Chicken soup stock/Basic brown soup stock / bouillon cubes in a pinch 1 Cup (16 tbs) (Beef Is More Traditional)
  Sugar To Taste
  Peanut oil 2 Tablespoon
  Round steak 1 1⁄2 Pound, sliced diagonally in very thin slices
  Green onions 2 Bunch (200 gm), sliced once lengthwise and then into 2-inch pieces
  Yellow onions 2 , peeled and sliced thin
  Tofu block 6 1⁄4 Ounce, cut into 3/4 inch cubes (1 Block Of Tofu)
  Fresh spinach 1 Bunch (100 gm), washed well and drained
  Dried chinese mushrooms 3 Ounce, soaked for 2 hours and sliced into sticks
  Celery stalks 3 , sliced diagonally
  Fresh mushrooms 1⁄2 Pound, sliced
  Glass noodles 4 Ounce, soaked in water for 1/2 hour and drained (Sai Fun)

The preparation of this dish takes some time, but it is not complicated.
Prepare all the vegetables and noodles.
Arrange all in attractive patterns on large food platters.
Have the soy, sake, stock, and sugar in small containers near your cooker or electric frying pan.
When all are seated you are ready to begin.
This dish is cooked in shifts.
Use one third of the ingredients the first time around, and then cook a second batch after you have emptied the pan.
Finally, a third batch can be prepared.
Heat the frying pan.
Add the oil and the beef and cook for a few moments.
Add the yellow onion and celery and one third of the soy, sake, stock, and sugar to taste.
Some people make this dish so very sweet.
I think it is best with just a hint of sugar.
Continue adding things to the pan in neat little piles.
Next, the Chinese mushrooms and the bean curd.
Follow with the green onions, the fresh mushrooms, and the glass noodles.
Finally, add the spinach.
Cook until all is done to your taste.
This should only take a few minutes.
Raw eggs are placed in a bowl on the table.
Serious sukiyaki eaters will crack an egg into their small eating bowl, whip it with their chopsticks, and then place bits of the sukiyaki in the raw egg.
This is truly delicious.
Serve with individual bowls for eating the sukiyaki and additional individual small bowls for rice.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size

Calories 630 Calories from Fat 213

% Daily Value*

Total Fat 24 g36.7%

Saturated Fat 7.2 g36.2%

Trans Fat 0 g

Cholesterol 70.8 mg23.6%

Sodium 3837 mg159.9%

Total Carbohydrates 48 g15.9%

Dietary Fiber 5.3 g21%

Sugars 6.3 g

Protein 48 g96%

Vitamin A 89.6% Vitamin C 53.5%

Calcium 12.9% Iron 29.6%

*Based on a 2000 Calorie diet

Mushroom Sukiyaki Recipe