Sukiyaki Rice Bowl

Sukiyaki rice bowl made with cheap cuts of sliced beef. It's easy to prepare, so why not give it a try for lunch?

Ingredients: 4 Servings

Beef offcuts
300 g
Wheat gluten
16 pieces
Shirataki noodles
1 packet
Grilled tofu
1/2 block
Chinese cabbage
2 leaves
Japanese leek
Beef fat
1 chunk
Red pickled ginger
to taste
4 leaves
Raw egg yolk
as desired
Sukiyaki Rice Bowl Sauce
120 ml
50 ml
Dashi stock
80 ml
Coarse granulated sugar (or regular sugar)
4 tablespoons
Soy sauce
100 ml


1. Cut the Japanese leek into 8 pieces and carefully cook in a preheated frying pan until golden brown.
2. Chop the Chinese cabbage into small pieces. Slice the heart diagonally so that it will cook through more easily.
3. Boil the shirataki noodles for 2 minutes to remove their smell. Rehydrate the f in water and wring gently. Cut the grilled tofu into 8 pieces.
4. Make the sauce. First put just the mirin and sake to a pot and evaporate the alcohol. Once the alcohol has burned off, add all of the other sauce ingredients and gently simmer.
5. Melt the beef fat in a pot and then add the sauce, Chinese cabbage, grilled tofu, shirataki noodles, and wheat gluten. Once they have cooked about 60% through, spread the beef slices out and add to the pot. Add the Japanese leek last.
6. Dish out some rice and top with Step 5. Add raw egg, beni shoga red pickled ginger, and mitsuba as desired and you're finished.

Story Behind this Recipe

For lunch! Simple and delicious sukiyaki rice bowl.
Make it with cheap cuts of meat.