Japanese
Japanese Sukiyaki with Beef, Tofu, Mushrooms, and Greens
Thin beef, tofu, mushrooms, greens, and shirataki noodles simmer in a sweet-savory soy, mirin, and sake broth for a cozy Japanese hot-pot dinner.
Gluten-FreeDairy-FreeHigh ProteinHigh VeggiesQuick WeeknightOne PanComfort Food
At a Glance
- Time
- 45 mins
- Serves
- 4
- Cost
- Medium
- Cuisine
- Japanese
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Whisk the soy sauce, mirin, sake, and sugar together in a small saucepan and warm just until the sugar dissolves. This becomes the sukiyaki broth.
- Heat a wide skillet or shallow Dutch oven over medium-high heat and add the oil. Sear a few slices of the beef first so they brown at the edges, then pour in enough sukiyaki broth to lightly coat the bottom.
- Arrange the tofu, shiitake mushrooms, enoki, napa cabbage, scallions, onion, shirataki noodles, and greens around the beef. Pour in more broth as needed and simmer everything gently until the vegetables soften and the tofu takes on the sweet-savory flavor.
- Add the remaining beef in loose folds and cook just until tender.
- Serve straight from the pan with rice or cooked udon. Each bowl should get some beef, tofu, mushrooms, greens, and a spoonful of the broth.
Adaptations
Easy Swap- Gluten-Free: Easy Swap Easy swap; see the adaptation note below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Use tamari instead of soy sauce for a gluten-free version. The dish is naturally dairy-free as written.