- 1 pound thinly sliced beef (sirloin or ribeye)
- 1/4 cup soy sauce
- 1/4 cup mirin (sweet rice wine)
- 2 tablespoons sugar
- 1 tablespoon sake
- 1/4 cup water
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 1/2 head napa cabbage, sliced
- 8 ounces shiitake mushrooms, stemmed and sliced
- 2 bunches scallions, cut into 2-inch pieces
- 1 package (14 ounces) firm tofu, drained and sliced
- 4 ounces glass noodles
- 4 eggs
- In a small bowl, whisk together the soy sauce, mirin, sugar, sake, and water. Set aside.
- Heat a large skillet or wok over high heat. Add the vegetable oil and swirl to coat the pan.
- Add the beef slices and cook until browned, about 2-3 minutes. Remove the beef from the pan and set aside.
- Add the onion to the pan and cook until softened, about 3-4 minutes.
- Add the napa cabbage, shiitake mushrooms, and scallions to the pan and cook until softened, about 5-6 minutes.
- Add the reserved sauce to the pan and bring to a boil. Reduce the heat to low and add the cooked beef and tofu to the pan. Simmer for 5-6 minutes.
- Meanwhile, cook the glass noodles according to package instructions.
- Crack the eggs into the pan and cook until the whites are set but the yolks are still runny.
- Serve the sukiyaki hot, with the glass noodles on the side. Each person can crack an egg into their bowl and stir it into the hot broth. Enjoy!
Note: Sukiyaki is traditionally cooked at the table in a shallow pot or skillet over a portable gas stove, but you can also cook it on the stove in a regular pot or large skillet.