Steps to Make Nikujaga Beef

Beef Sukiyaki

Add to pot with carrots, onions and 1 1/2 cups water (it will not fully cover the vegetables).

Recipe Summary Beef Sukiyaki

Vegetables, noodles, and beef are served in a steaming, flavorful broth made with dashi, mirin, and soy sauce in this Japanese dish, sukiyaki.

Ingredients | Nikujaga Beef

1 ½ cups prepared dashi stock

¾ cup soy sauce

¾ cup mirin

¼ cup white sugar

8 ounces shirataki noodles

2 tablespoons canola oil

1 pound beef top sirloin, thinly sliced

1 onion, thinly sliced

1 tablespoon canola oil

2 stalks celery, thinly sliced

2 carrots, thinly sliced

5 green onions, cut into 2 inch pieces

4 ounces sliced fresh mushrooms (button, shiitake, or enoki)

1 (14 ounce) package firm tofu, cut into cubes

Directions

Combine dashi, soy sauce, mirin, and sugar in a bowl and set aside.

Soak noodles in boiling water for 1 minute. Drain and rinse under cold water.

Heat 2 tablespoons canola oil; cook and stir beef in the hot oil until no longer pink, 2 to 3 minutes. Drain and set aside.

Heat 1 tablespoon canola oil in the skillet; cook and stir onion, celery, carrot, and mushrooms until softened, about 4 minutes. Stir in green onions, and dashi mixture, noodles, beef, and tofu. Bring to a simmer. Divide hot sukiyaki among four bowls and serve.

Info | Nikujaga Beef

prep: 30 mins cook: 15 mins total: 45 mins Servings: 4 Yield: 4 servings

TAG : Beef Sukiyaki

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