
Devices & Accessories
Sukiyaki
Prep. 10 min
Total 55 min
4 portions
Ingredients
Eggs for dipping
-
water1200 g
-
kampung eggs4
Soup stock
-
water500 g
-
dried kelp (kombu), rinsed30 g
-
bonito flakes30 g
-
Japanese soy sauce (shoyu)100 g
-
mirin100 g
-
Japanese rice wine (sake)100 g
-
sugar30 - 40 g
To assemble
-
long chinese cabbage cut in pieces (4 cm)200 g
-
silken tofu (1 box), cut in slices (1 cm)300 g
-
fresh shiitake mushrooms scored (see tips)5
-
leek diagonally sliced½ sprig
-
carrot cut in slices60 g
-
yellow onions cut in halves, thinly sliced60 g
-
beef slices (ribeye or beef chuck)300 g
-
udon rinsed200 g
Difficulty
easy
Nutrition per 1 portion
Sodium
855 mg
Protein
27 g
Calories
973 kJ /
233 kcal
Fat
9 g
Fibre
2 g
Saturated Fat
4 g
Carbohydrates
11 g
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