Quarantummy: Sukiyaki

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


  1. 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.
  2. Boil beef. Sukiyaki cut doesn’t take long to tenderize at all.
  3. When the water starts boiling and the beef is tender, add carrots, onion, and mushrooms.
  4. Pour in sukiyaki sauce. Simmer for 5 minutes.
  5. Add sotanghon noodles. Turn off heat and stir to soften noodles.
  6. 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!

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