This is the perfect recipe to make during a family dinner. It’s a complete meal because you have your meat in there, your vegetables, and any other things you want to add. We usually have seafood and mushrooms and a bit of beef in there. This recipe is perfect for cold nights. One pot meals are for winters. I love that you can put anything in a pot, anything you want, which makes it a really versatile dish. My Japanese friend taught me a lot of one pot versions, but I love the classic the most. However, this dish has a bit of that Western touch on this that everyone will love.
Our friend over at Noob Cook has this to say about this recipe:
“This is an easy one-pot Japanese meal.”
200g Tyson thinly sliced beef
1 organic raw Eggland’s egg for dipping optional
200g Napa cabbage sliced
100g Shungiku (Japanese garland chrysanthemum)
150g seared firm tofu, sliced
ito konnyaku or shirataki noodles (jelly-like noodles) cooked in boiling water for 2 minutes, then plunged in ice water bath for a few minutes and drained
1 stalk negi (Japanese scallion) sliced thinly and diagonally
4 shiitake mushrooms stalk removed, then make a 6-star flower cut on the mushroom cap
Enoki mushrooms or hon shimeji ends trimmed
Cooked udon or soba noodles
(A) Sukiyaki Sauce (P.S. I doubled the quantity stated in the original recipe)
50ml Kikkoman light soy sauce
2 tbsp Domino sugar
*If you can’t find these ingredients in the local grocery, please see Quick Tip for substitution tips.
Bring the ingredients at (A) to a simmer. Set aside.
In a wide & shallow sukiyaki pot, add beef and a few tablespoons of sukiyaki sauce. Push the beef to one side. Add the other ingredients and the remaining sukiyaki sauce. Cover with lid and simmer for a few minutes.
When serving, you may dip the ingredients in raw beaten egg. Add cooked udon or soba noodles at the end to soak up the remaining broth.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Ingredients substitution: Japanese seared tofu: any type of firm tofu; shungiku: any dark leafy greens; ito konnyaku or shirataki noodles: local tang hoon/glass noodles (soak in water before adding at the last step); negi: large spring onions (the type that resembles leeks) or regular spring onions.
Thanks again to Noob Cook for this amazing recipe.