Sliced Beef and Vegetables in Sukiyaki Sauce

More Fruit and VegetablesVideo of Cooking Demonstration
(Available only in Cantonese)
Sliced Beef and Vegetables in Sukiyaki Sauce
Registered Dietitian of British Columbia, Canada and Council Member of the Hong Kong Nutrition Association, Dr Susan CHUNG said, “Beef, tofu and egg provide rich and quality protein, which helps repair body tissues. A variety of vegetables and mushrooms can also be found in this healthy hot pot dish, which does not require additional cooking oil.”
Ingredients: (To Serve 2)
Raw beef slices 227g
Baby cabbage 1/2
Okra 1 piece
Carrot 1 slice
Mushroom 1
Enokitake mushrooms 25g
Shanghai cabbage 1
Tofu 90g
Soft-boiled egg 1
Sukiyaki sauce:
Japanese soy sauce 10ml
Sake 50ml
Mirin 50ml
Water 300ml
Cooking Method:
1. Blanch the vegetables until cooked.
2. Pour the sukiyaki sauce into a pot.
3. Add the cooked vegetables, then put in the raw beef slices and soft-boiled egg.
4. Put the pot on a stove. Simmer until the ingredients are well cooked.
Per serving:
Energy(kcal) 412
Carbohydrate(g) 20
Protein(g) 30
Fat(g) 19
Sugar(g) 9
Sodium(mg) 562
The energy and nutrient content is estimated according to the information compiled from the Centre for Food Safety, Food and Environmental Hygiene Department and the Nutrient Data Laboratory, US Department of Agriculture. Values are for reference only.
This recipe is provided by Tsukiji Japanese Restaurant.
Extract from CookSmart, Issue 29