Sukiyaki

Sukiyaki

4.7 6 ratings
Prep. 10 min
Total 55 min
4 portions

Ingredients

Eggs for dipping
  • water
    1200 g
  • kampung eggs
    4
Soup stock
  • water
    500 g
  • dried kelp (kombu), rinsed
    30 g
  • bonito flakes
    30 g
  • Japanese soy sauce (shoyu)
    100 g
  • mirin
    100 g
  • Japanese rice wine (sake)
    100 g
  • sugar
    30 - 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 sliced
    ½ sprig
  • carrot cut in slices
    60 g
  • yellow onions cut in halves, thinly sliced
    60 g
  • beef slices (ribeye or beef chuck)
    300 g
    300 g pork slices, (shoulder loin or belly)
  • udon rinsed
    200 g

Nutrition per 1 portion

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

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