Sukiyaki
TM6 TM5

Sukiyaki

5.0 (4 ratings)

Ingredients

Eggs for dipping

  • 1200 g water
  • 4 kampung eggs

Soup stock

  • 500 g water
  • 30 g dried kelp (kombu), rinsed
  • 30 g bonito flakes
  • 100 g Japanese soy sauce (shoyu)
  • 100 g mirin
  • 100 g Japanese rice wine (sake)
  • 30 - 40 g sugar

To assemble

  • 200 g long chinese cabbage, cut in pieces (4 cm)
  • 300 g silken tofu (1 box), cut in slices (1 cm)
  • 5 fresh shiitake mushrooms, scored (see tips)
  • ½ sprig leek, diagonally sliced
  • 60 g carrot, cut in slices
  • 60 g yellow onions, cut in halves, thinly sliced
  • 300 g beef slices (ribeye or beef chuck)
    or 300 g pork slices (shoulder loin or belly)
  • 200 g udon, rinsed

Nutrition
per 1 portion
Calories
973 kJ / 233 kcal
Protein
27 g
Carbohydrates
11 g
Fat
9 g
Saturated Fat
4 g
Fibre
2 g
Sodium
855 mg

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