Japanese Beef and Vegetable Hot Pot (Sukiyaki) Recipe | Yummly

Japanese Beef and Vegetable Hot Pot (Sukiyaki)

TORI AVEY(1)
Marti S.: "I was concerned it was going to be too salty, but…" Read More
15Ingredients
55Minutes
380Calories
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Ingredients

US|METRIC
  • 1 cup chicken stock (or dashi, use broth for gluten free)
  • 1/2 cup Japanese soy sauce (use tamari for gluten free)
  • 1/2 cup mirin (or sake, use sake for a more savory broth)
  • 1/4 cup sugar (optional)
  • 4 ounces cellophane noodles (or shirataki)
  • boiling water
  • 2 tablespoons vegetable oil (divided, plus more as needed)
  • 1 pound beef (well-marbled tender, sirloin tip, top sirloin, or tenderloin, sliced paper thin across the grain, then cut into bite-sized pieces)
  • 1 yellow onion (large, halved and cut into thin crescents)
  • 1 cup shiitake (fresh, enoki, or button mushrooms)
  • 2 carrots (medium, peeled and cut into 1/4 inch diagonal slices)
  • 2 stalks celery (cut into 1/4 inch diagonal slices)
  • 5 green onions (white and green parts, cut into 2-inch diagonal lengths)
  • 9 ounces firm tofu (package broiled, cut into 16 pieces)
  • 2 nonstick cooking spray (small heavy cutting boards, heat-proof bowl, colander, dutch oven or heavy bottomed pot, sheet tray, aluminum foil)
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    NutritionView More

    380Calories
    Sodium48% DV1150mg
    Fat26% DV17g
    Protein41% DV21g
    Carbs10% DV31g
    Fiber12% DV3g
    Calories380Calories from Fat150
    % DAILY VALUE
    Total Fat17g26%
    Saturated Fat4.5g23%
    Trans Fat1g
    Cholesterol45mg15%
    Sodium1150mg48%
    Potassium510mg15%
    Protein21g41%
    Calories from Fat150
    % DAILY VALUE
    Total Carbohydrate31g10%
    Dietary Fiber3g12%
    Sugars10g20%
    Vitamin A60%
    Vitamin C8%
    Calcium30%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Marti S. 5 years ago
    I was concerned it was going to be too salty, but it was delicious. I used chicken stock and saki for the broth. Unfortunately I cooked it a little too long and lost a lot of the broth, but it still was super.

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