Sukiyaki Style Steak
traditional japanese
Sukiyaki, a beloved Japanese dish, features thinly sliced beef and a variety of vegetables cooked in a sweet and savory soy sauce-based broth. Typically, it's prepared at the dining table using a cast iron pot and a portable gas stove. However, you can still enjoy the flavors of Sukiyaki with our easy-to-follow Sukiyaki-style steak recipe, no special equipment required. Itadakimasu!
SERVES: 2 COOKS IN: 45 MINUTES DIFFICULTY: EASY
Ingredients
Method
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400g Kobe or Wagyu beef Steaks
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5 Spring Onions (diagonally sliced)
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3 Shiitake Mushrooms
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1/2 Tofu (cubed and drained)
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2 Eggs (poached)
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2 tbsp Soy Sauce
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2 tbsp Sake or White Wine
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2 tbsp Brown Sugar
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Heat a pan over high heat and add the Wagyu steaks. Cook for about 6 minutes, turning every minute until your desired level of doneness is achieved.
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In a small bowl, mix together soy sauce, sake, and sugar to create the Sukiyaki sauce. Coat the cooked steaks well with the sauce and set them aside on a sheet of tin foil.
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In the same pan with the remaining sauce, add sliced spring onions, mushrooms, and tofu. Cook for about 4 minutes until they are slightly softened.
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Place the cooked steak on each plate and set aside the cooked spring onions, mushrooms, and tofu.
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Crack an egg and place it on top of each steak, then spoon some Sukiyaki sauce over the egg.
For a traditional Sukiyaki, use sliced Wagyu beef instead of Wagyu steaks.