Salt Sukiyaki (Shio-Sukiyaki) - Recipe Video
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Cook time
30 minutes
Ingredients 2 servings
- Beef round200 g
- Chinese cabbage (Hakusai)300 g
- Grilled tofu (Yaki-tofu)200 g
- Onion100 g
- Japanese honeywort100 g
- Enoki mushroom50 g
- Water300 ml
- (A)Japanese versatile dashi base (Shiro-dashi)3 tbsp
- (A)Japanese sweet cooking wine (Mirin)1 tbsp
- (A)Grated garlic1 tsp
- (A)Salt and pepper mix1/2 tsp
- Beaten eggs2
How to make
- 1. Cut the Chinese cabbage (hakusai) into 2-inch width pieces. Slice the onions diagonally into 0.4-inch width pieces. Slice the Japanese honeyworts into 1-inch width pieces. Cut off the hard tip of enoki mushrooms and break it up with your hands.
- 2. Cut grilled tofu (yaki-tofu) into 0.8-inch cubes.
- 3. Add Step 1 hakusai, Step 1 onions, Step 1 enoki mushrooms, Step 2, water, and ingredient (A) in a pot, cover it with a lid, and cook over medium heat until the onion becomes transparent.
- 4. Add Step 1 Japanese honeywort and beef round, then cook it over medium heat until cooked through, then remove from heat, and it's ready. Garnish with the beaten eggs and it's ready to serve.
Tips for cooking
Japanese versatile dashi base (shiro-dashi) uses 10 times concentrated type. The flavor and intensity of a Japanese versatile dashi base (shiro-dashi) differ depending on the type, so use the amount on the package as a guide and adjust to your preference. For senior citizens, children under the age of 2, pregnant women, and individuals with weakened immune systems, please avoid eating raw eggs.