A sukiyaki recipe is made with thinly sliced beef, vegetables of choice, tofu, and low carb Japanese noodles.
Low carb Japanese noodles are also known as Shirataki noodles and are a gluten free low carbohydrate noodle which doesn't even need to be cooked.
These low carb Japanese noodles are sometimes called yam noodles and Japanese one pot meals like sukiyaki are usually made with yam noodles.
Even though one pot meals like sukiyaki are generally lower in carbs, it is cooked in a sauce usually made from soy sauce, sugar, and sake or mirin (a sweet rice wine).
However, if you make your own sukiyaki - you can control the amount of sugar and the type of sugar used in this Japanese one pot meal.
Heat your oil to medium-high heat in a cast iron or other cooking vessel.
Sear the meat first, then add a little sukiyaki sauce.
How to Make Sukiyaki
Add in the tofu, chopped vegetables, and low carb Japanese noodles - add more sukiyaki sauce to taste.
Keep the Japanese noodles away from the beef (or it will toughen up the meat).
Simmer sukiyaki for a few minutes (with a lid on) or stir vegetables until tender.
One pot meals such as sukiyaki recipes are traditionally cooked in a cast iron pot, but you can just use a large skillet.
Japanese people like to dip the cooked sukiyaki ingredients into beaten raw eggs - it is used like a dipping sauce for sukiyaki.
My mother would make sukiyaki every once in a while when we were growing up and my father would always crack a raw egg on the top of his sukiyaki.
Sadly, after the "germ" police started up with a campaign to make people afraid of consuming raw eggs - he stopped eating a raw egg with his sukiyaki.
And that is probably what made this dish so special. Of course, you only want to eat raw "organic" eggs or "free range" eggs which are known for having a really orange yolk.
Shirataki noodles are low carb Japanese noodles made from the root of the Konjac plant.
The konjac plant is also known as elephant yam, but these yam noodles are not related to any member of the yam family.
These low carb Japanese noodles commonly used in sukiyaki tend be white or translucent in color. Yam noodles have no real taste and instead absorb the flavor of the sauce they are cooked in.
BTW, cooking these yam noodles next to meat is not a good idea because they will release calcium ions which will then toughen up the meat.
These low carb Japanese noodles are somewhat chewy and are a gelatinous type of noodle which is usually sold packed in water at most grocery stores these days.
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