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Il sukiyaki è il miglior piatto per riunire gli amici o la famiglia. Il sukiyaki consiste nel cuocere delle verdure e sottili fette di carne (ma è delizioso anche senza carne) in un brodo dolce alla salsa di soia. Il modo migliore per goderselo è cucinandolo al centro del tavolo, circondati dalle persone care, durante una fredda serata d'inverno.


250ml salsa per sukiyaki
100g shirataki noodles
1 confezione di tofu
320g riso giapponese
300g manzo per sukiyaki
1 confezione di funghi enoki
6 funghi shiitake reidratati
1 cipollotto
1/2 cavolo cinese (hakusai)
4 uova


  1. Start the preparation by cutting all ingredients into small bite size pieces.

  2. Heat up a large pan and lightly grease the base (either with suet or normal vegetable oil).

  3. Add the thin strips of beef or pork and start frying them gently.

  4. Once the meat is nearly cooked, add the Sukiyaki sauce to the pan.

  5. Finish by adding the rest of the ingredients once the sauce starts to boil.

  6. Leave the items in the pan to simmer and cook for a few minutes.

  7. Once everything is ready, dip the cooked Sukiyaki into fresh raw egg and eat. Or if you don’t want to dip in raw egg, hard boil the eggs and eat them on the side.

  8. It is usually eaten over a bowl of warm cooked white rice.

Consigli e maggiori informazioni

- Instead of sukiyaki sauce, you can use mixture of 100ml soy sauce, 100ml cooking sake, and 50g sugar.
- Alternatively, to add a little extra umami flavour, try using 60ml shoyu koji, or soy sauce flavoured koji, 50g sugar, and 250ml water. Koji is a special type of edible mould that grows on rice, and the enzymes within it help to tenderise food as well as add umami flavour.
-In addition to the vegetables above, you can use other vegetables and mushrooms such as shimeji mushrooms, carrots and leeks, these ingredients are versatile and work well with a lot of recipes.
-You can add udon noodles towards the end, which tastes very good as well.