I love sukiyaki. It’s one of my absolute favorite foods. But I had no idea how to make it–until now!
The universe conspired to give me a happy tummy. I found a seller in our village marketplace, and she was selling sukiyaki cut beef. I found this very easy recipe to follow. A few weeks ago, I found a brand of sotanghon noodles that had the perfect flavor and thickness.
I usually try new recipes on weekends, so that I have time for trial and error. But this was such an easy recipe that it was done in 40 minutes!
- 1/2 kilo beef, sukiyaki cut
- 1 small red onion, peeled, thinly sliced
- 2 cloves garlic, peeled, thinly sliced
- 1 small carrot, peeled, sliced – I always have chopped carrots in the freezer, so I used these.
- 1 small can shitake mushrooms
- 1 small pack (3.2 oz), Good Life vermicelli
- 1/2 cup water, divided
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 teaspoon sesame oil
- Make Sukiyaki Sauce: Mix 1/2 c. water, soy sauce, sugar, and sesame oil in a bowl. Stir until sugar is dissolved. Set aside. I made two batches of sauce.
- Boil beef. Sukiyaki cut doesn’t take long to tenderize at all.
- When the water starts boiling and the beef is tender, add carrots, onion, and mushrooms.
- Pour in sukiyaki sauce. Simmer for 5 minutes.
- Add sotanghon noodles. Turn off heat and stir to soften noodles.
- Serve immediately, with extra sauce on the side. Raw egg optional.
I think next time, I will marinate the beef in the sauce before boiling it. And I would like to add tofu and other kinds of mushrooms, like enoki or oyster mushrooms. Spring onions or leeks would be great too!