Sukiyaki Recipe – Eats Now

Name: Sukiyaki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound angel hair; 3 tablespoons cooking oil; 1/4 cup sugar; 1 1/2 pounds club steak, trimmed of fat, sliced very thin; 10 scallions including green tops, cut diagonally into 1-inch lengths; 3/4 cup canned low-sodium chicken broth or homemade stock; 2/3 cup soy sauce; 1/3 cup sake or dry white wine; 1/2 pound soft tofu, drained and cut into 1/4-inch cubes; 1/2 pound napa cabbage, cut into 1-inch pieces; 1/4 pound mushrooms, quartered; 1/2 pound spinach, large stems removed and leaves washed

Servings: persons

1/2 pound angel hair
3 tablespoons cooking oil
1/4 cup sugar
1 1/2 pounds club steak, trimmed of fat, sliced very thin
10 scallions including green tops, cut diagonally into 1-inch lengths
3/4 cup canned low-sodium chicken broth or homemade stock
2/3 cup soy sauce
1/3 cup sake or dry white wine
1/2 pound soft tofu, drained and cut into 1/4-inch cubes
1/2 pound napa cabbage, cut into 1-inch pieces
1/4 pound mushrooms, quartered
1/2 pound spinach, large stems removed and leaves washed

1
In a large pot of boiling, salted water, cook the pasta until just done, about 3 minutes.
2
Drain.
3
Rinse with cold water and drain thoroughly.
4
Heat a large nonstick frying pan over moderately high heat.
5
Add the oil and sprinkle the sugar into the pan.
6
Let sit until the sugar begins to turn golden brown, about 1 minute.
7
Stir until the sugar turns a medium brown.
8
Add the steak, in about five batches, turning quickly with tongs, until browned and just done, 1 or 2 minutes in all.
9
Remove.
10
The sugar should glaze the beef with brown caramel.
11
If the pan gets too hot, reduce the heat to moderate so the sugar won't burn.
12
Add the scallions; cook, stirring, until browned, about 2 minutes.
13
In the pasta-cooking pot, combine the pasta, the beef and any accumulated juices, the scallions, broth, soy sauce, sake, tofu, cabbage, and mushrooms and bring to a simmer.
14
Simmer, stirring, until the vegetables are almost tender, about 2 minutes.
15
Add the spinach and continue cooking until wilted, about 30 seconds longer.

724

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 pound angel hair, 3 tablespoons cooking oil, 1/4 cup sugar, 1 1/2 pounds club steak, trimmed of fat, sliced very thin, and more.

Yes, Sukiyaki falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sukiyaki

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions