How to Make Beef Sukiyaki | Traditional Japanese Recipe

Hey guys! I’m back with another traditional Japanese recipe that you can try at home! Today I want to show you my recipe for BEEF SUKIYAKI! It’s a perfect dish to treat yourself but is also super healthy! I hope you enjoy and tell me what recipes you want to see in the comments! Ingredients: - 200g Beef Loin (Thinly Sliced) - ½ Cup or 120ml Soy Sauce - ½ Cup or 120ml Mirin - ½ Cup or 120ml Water - 2 ½ tsp of sugar - Shirataki Noodles (one pack) - Block of Tofu - ½ Green Onion - 2-3 Shiitake Mushrooms (or any mushrooms of your choice!) - Few handfuls of Enoki Mushrooms - Head of Nappa Chinese Cabbage How to make: - First make your Warishita or Sukiyaki Broth - mix the soy sauce, mirin, water, and sugar together and give it a mix. Done! - Next drain the Shirataki noodles from the liquid they come in, parboil for 1 minute and then drain again. (this will make your noodles easier to eat) - Drain your Tofu, and cut it into bite-sized chunks - Cut up ½ Green Onion into 1cm slices - Cut the stems off your Shiitake Mushrooms and add a flower pattern if you’re feeling fancy! - Break up Enoki mushrooms into handfuls - Cut your Nappa Cabbage into bite size chunks, and separate the green leafy parts from the white root - Heat a frying pan to medium heat and add olive oil. Add your thin cuts of beef loin - Next add your Tofu and be careful not to overcook your beef! Once it’s browned move it to the side of the pan - Now add the warishita broth from before - Add your mushrooms, white parts of cabbage and shirataki noodles - Put a lid on the frying pan and let simmer for a few minutes - Finally add the green parts of the cabbage - simmer for a minute or two and you’re ready to eat! In Japan we also use a raw egg to dip the sukiyaki into but be careful because not all countries have eggs that are safe to eat raw!