Beef Sukiyaki

• 1 1/2 cups dashi stock
• 3/4 cup soy sauce
• 3/4 cup mirin
• 1/4 cup sugar
• 8 oz shirataki noodles
• 45 ml cooking oil (I used rice bran oil)
• 1 lb beef top sirloin, thinly sliced
• 1 medium onion, thinly sliced
• 2 medium carrots, thinly sliced on a bias
• 2 red bell peppers, cut into medium cubes
• 8 oz napa cabbage, chopped into 1" pieces
• 5 green onions, cut into 2" pieces
• 14 oz firm tofu, cut into cubes

1. Prepare all of the ingredients
2. Combine dashi, soy sauce, mirin, and sugar in a bowl
3. Soak the noodles in boiling water for 1 minute. Drain, rinse under cold water, and drain again
4. Heat 30ml of oil in a large pot over medium heat. Add beef and cook and stir until no longer pink, about 2-3 minutes. If there’s excess liquid, soak it up using paper towels. Transfer cooked beef to a plate
5. Add remaining 15ml of oil to pot and heat over medium heat. Add onion, carrots, bell peppers, and napa cabbage; cook and stir until softened, about 4-6 minutes.
6. Add sauce mixture, noddles, beef, tofu, and green onions; bring to a simmer
7. Remove from heat and ladle into bowls

Notes

• Source: https://www.allrecipes.com/recipe/231781/beef-sukiyaki/
• Be careful about simmering the soup for too long. The vegetables will wilt
• This recipe includes variations from the original, to make it to Erin’s taste while she’s sick. It includes bell peppers for additional vitamin C, napa cabbage (which I had extra of, and was delicious), and it removes the celery and mushroom
• This recipe requires quite a large pot. It still tastes great when cooled and reheated the next day
• I found shirataki noodles in the refrigerated noodle section of T&T supermarket. They were in a bag filled with water
• If possible, find beef with a lower fat content. I chose a cheaper cut of beef, and the amount of fat made it render out too much and had to be soaked up