This post contains affiliate links. I may earn a small commission if you purchase an item I link to on this website. Your purchase helps support the maintenance of this blog and the creation of the recipes I share with you.
I came across the recipe for this really awesome Sukiyaki on the Disboards from the Yakitori House in Japan. The recipe sounded delicious, but I didn’t want to use noodles. Mostly because I already had rice (I buy it in 25 lb bags, since its cheaper that way and we eat it frequently.)
With that in mind, I modified the recipe a bit. And it was so, so worth it!
I also must admit that I bought beef already shaved at the grocery store. Its meant for steak sandwiches, but I knew I wouldn’t be able to slice it thin enough without freezing it a bit first, and frankly, I was hungry!
Also on the list of things I didn’t have – I didn’t have dashi, or the supplies to make it. I’ve wanted to try it for a long time, but we have no international markets around us. Its weird, but when I go visit the parents next I’ll make sure I stop by the Japanese market there. Since I didn’t have it, I substituted beef stock. It worked just fine for me!
This recipe is super, super easy!
First, make rice according to the directions on your package. I make rice in a rice cooker, according to the directions my Hawaiian roommate taught me. Her method has never failed me. I’d explain, but it really needs a video, because its not traditional measuring.
I recommend you slice all the veggies in advance. It will make life much easier. I use a fancy tool I bought at a local craft show that juliennes the veggies. You could easily do it by hand, but I was going for quick. I sliced the onions as thin as I could, and then sauteed them for about 5 minutes over medium heat with a little oil. Once they were starting to get a bit translucent, I added the carrots and about 1 c of stock. Then I covered it for 5 min to let them soften a bit.
While the carrots were going, I mixed up the sauce ingredients. Of which there are only three. It doesn’t seem like it will have that much flavor, but it is deceiving! Its a mixture of soy sauce, mirin, and dashi, or in my case, beef stock. I just stirred it together and then left it to the side in a bowl until I needed it.
Once that was done, I scooped the veggies into a bowl, and dropped in the beef. I was using a ceramic no-stick pan (which I highly recommend) and there was a little oil left from the veggies, so I didn’t need any extra. You may need to add a bit of oil to the pan. It is extremely thin beef, so it takes almost no time to cook. Once it was mostly cooked, I put the veggies back in, and then poured the sauce ingredients over it, and let it simmer for about 5 minutes to finish cooking the beef.
It was so, so good! Enough that I took photos…. and then realized after dinner the card wasn’t in the camera. So instead of the beautiful bowl from the Japan pavilion, you’re getting a shot of my lunch the next day in my totally cute bento box. (I may have a bento problem. lol)
I must admit that I might have let my stomach rule when I bought the beef, so it made enough for huge dinner portions, lunches, and leftovers the next night. You could easily make this half the amounts and get enough for 3-4 people. if you wanted the sauce thicker, I would add a tablespoon of cornstarch mixed into 2 tablespoons of water, but I actually like it thin like this. With noodles it would make awesome soup (which is, of course, kind of what it was supposed to be anyway).
This error message is only visible to WordPress admins
Error: No connected account.
Please go to the Instagram Feed settings page to connect an account.
Some of my posts may contain affiliate links, and/or sponsored items and postings. Ads on this site do provide the owner with some revenue. Any affiliate links, sponsored posts, or reviews will be carefully selected by myself, and I will only post those things that I believe in and would use.
For my full disclosure policy, please visit this page