This sweet and savory one-pot meal of beef, tofu, and vegetables is Japanese Sukiyaki. This dish is good right after cooking but can be reheated and enjoyed later.

Necessary ingredients

  1 pound Ribeye or Sirloin steak meat with extra marble, thinly sliced
  1 pack silken tofu cut into 16 pcs
  1/4 head napa cabbage white and green parts separated
  1/2 medium yellow onion sliced cross-wise
  1 medium carrot sliced
  3-4 spring green onions white and green parts separated, cut into 1/2 inch length

optional ingredients: yam noodle, shiitake mushrooms, edible chrysanthemum leaves

Seasoning

  1/4 cup soy sauce plus more
  1/2 cup mirin
  1/4 cup sake

Way of preparation

Step 1
Mix the soy sauce, mirin, and sake together. Set it aside.

Step 2
On a stovetop, heat a medium saute pan (3.5 qt) or a large frying pan.

Step 3
When the pan is hot and almost smoky, add cooking oil and sear beef, preferably without overcrowding the pan.

Step 4
Take the meat out when they are lightly brown and set it aside. Continue until all the meat is seared.

Step 5
Heat the pan again and add ½ tablespoon of cooking oil. On medium heat saute onion and carrots then add half of mix in step 1.

Step 6
Add white parts of Nappa cabbage and green onions. Cook for a few minutes.

Step 7
Move the vegetables over to make space and add cut tofu, cooked beef and green parts of Nappa to the pan.

Step 8
Add the remainder of mix in step 1 and snuggle all the ingredients.

Step 9
Partially cover the pan and cook on a low heat until all vegetables are cooked through about 15 minutes. Add green onions and taste. Adjust seasoning and simmer for another minute or two.

Step 10
Serve hot with a side of potato salad, rice, and shichimi pepper.