Beef Sukiyaki

Posted by Robert Van Horne on

Beef Sukiyaki


1. Add the dashi, Bachan’s Original Japanese Barbecue Sauce, and sake to a low pot and bring to a simmer on a portable cooktop at the table.

2. Add the beef, tofu, shiitake, carrots, napa, and udon to the broth and cook at a low simmer for 5 minutes or until the beef is tender and cooked through.

3. Prepare four small bowls and scoops. Place egg yolks into individual dipping bowls.

4. After the ingredients have been cooked, turn the heat to a low simmer and keep it bubbling at the table. Scoop out individual items into bowls, then dip into the egg yolk and enjoy! If needed, add extra dashi and Bachan’s to the pot to keep everything submerged.


2 cups dashi
½ cup Bachan's Original Japanese Barbecue Sauce
2 tbsp sake
1 lb thinly sliced chuck or rib eye
1 package firm tofu, cubed
8 shiitake mushrooms, sliced
1 carrot, sliced
½ onion, sliced
2 cups sliced napa cabbage
2 bricks frozen udon, thawed
egg yolks, to serve

Prep Time: 15 Minutes
Cook Time: 10 Minutes
Serves: 4 People