Traditional Japanese beef sukiyaki recipe for a one-pot recipe that is cooked at the table. Delicious when dipped in raw beaten egg and eaten with rice. Combine water, soy sauce, sugar, and sake in a bowl to make broth.
Directions. Add beef slices; cook and stir until browned, about 1 minute. Pour in some broth; bring to a boil. Stir in tofu, cabbage, noodles, shiitake mushrooms, enoki mushrooms, and green onion; simmer until softened, about 5 minutes. Ladle cooked sukiyaki mixture into serving bowls. Replenish broth in the skillet.
Delicious Low Carb Okonomiyaki is gluten and sugar free recipe. While sugar loaded Okonomi sauce is traditionally served on these delicious hot cakes, I’ve come up with a delicious low carb Okonomi Salsa to use instead. It goes brilliantly with this dish and is really quick and easy to make.
Pour half of the sukiyaki sauce you made (1⅓ cups) and 1 cup dashi (or water) into the pot. Add the vegetables, tofu, and other ingredients to the pot (keep the udon for later). The ingredients should be partially submerged in the broth, about two-thirds of the way; add more sauce or dashi (or water) if necessary.