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Sukiyaki With Juicy Daikon Radish - Recipe Video

A simple and easy to understand recipe video shows how to make Sukiyaki With Juicy Daikon Radish.
This is a recipe for a standard sukiyaki, with a delicious with daikon radish that has absorbed the sukiyaki juice. The juicy beef is super delicious when dipped in beaten eggs, isn't it? The Japanese leeks and konjac noodles (shirataki) also tastes awesom with the warishita seeped in. You should definitely give it a try!
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Cook time

20 minutes

Ingredients
2 servings

  • Chuck roll
    200 g
  • Daikon radish
    100 g
  • Japanese mustard spinach
    80 g
  • Japanese leek
    1
  • Shiitake mushroom
    4
  • Konjac noodles (Shirataki)
    120 g
  • Sukiyaki Sauce (Warishita)
  • Cooking sake
    50 ml
  • Japanese sweet cooking wine (Mirin)
    50 ml
  • Soy sauce
    50 ml
  • Sugar
    1 tbsp
  • Beef tallow
    10 g
  • Beaten eggs
    2

How to make

  1. Prepare. Cut off the base of the Japanese leek and Japanese mustard spinach. Peel off the skin of daikon radish. Drain the konjac noodles (shirataki).
  2. 1. Remove the stem from the shiitake mushroom. Cut the leek and mustard spinach into 2-inch wide pieces. Thinly slice daikon radish with a peeler.
  3. 2. Cut konjac noodles (shirataki) into 15 cm wide pieces.
  4. 3. Heat a pan over medium heat, melt in beef tallow, add chuck roll and cook. When the color of chuck roll has changed, add the ingredients for the sukiyaki sauce and heat over low heat.
  5. 4. Once the sugar has melted, add the ingredients from Step 1 and 2, then simmer over medium heat for about 10 minutes. Once everything has been cooked, remove from the heat.
  6. 5. Serve with beaten eggs and it's done!

Tips for cooking

For senior citizens, children under the age of 2, pregnant women, and individuals with weakened immune systems, please avoid eating raw eggs.

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