Posts tagged ‘Sukiyaki’

February 22, 2012

Sukiyaki Style Beef with Tofu and Vegetable

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

This is part of our 30min dinner, the main dish! It is Sukiyaki Style Beef with Tofu and Vegetables. Usually, when cooking Sukiyaki, you need the beef to be cut in thin slices. There is one butcher in Chatswood that sells this type of meat, but since I didn’t have the time to go there, I just cooked regular beef (blade) and made it taste like Sukiyaki. Thus the title is Sukiyaki Style and not Sukiyaki! Would love to show how to cook proper sukiyaki one day 🙂




-200-400g beef, cut into thin strips (sliced, if possible)

-300g tofu

-1/4 Chinese cabbage

-1/2 packet Bean sprouts

-1/4 Carrots

For seasoning

-2 Tablespoon Soy sauce

-2 Tablespoon Organic raw sugar

-2 Tablespoon Sake (cooking rice wine)

To make, it is simple as usual!

Step 1 : Cut all the ingredients, cook meat on frying pan with a little bit of oil


Step 2: Place the seasoning ON MEAT, then put vegetables and tofu on top of that, so it would form a layer

Step 3: Cover with lid and cook on low heat until the ingredients are cooked, check from time to time if there is enough liquid in the pan. Tofu, Chinese cabbage and bean sprouts all tend to give out water when cooked, so you don’t have to add water to this, but if you think there is not enough, you an add 1-2 Tablespoon water or Dashi (Konbu broth).


Usually, sukiyaki is served with raw egg, you dip the meat and vegetable in beaten raw egg, but I think eating egg raw is not very common here so decided not to do it tonight. When I cook the proper sukiyaki, I’ll show you how!

Once the lid is put on, you can turn your back and cook other dishes, so by the time this is cooked, your dinner should be ready! Enjoy 🙂


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