Japanese Beef and Vegetable Stew Recipe

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Japanese Beef and Vegetable Stew
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Ingredients
14
Count
Nutrition
305
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Wrap beef tenderloin in plastic wrap and freeze until firm but not frozen solid, about 45 minutes. Discard plastic wrap, then slice beef across the grain with a sharp knife into very thin slices (less than 1/8 inch thick). Arrange slices in 1 layer on a plate and chill, covered, until ready to use.
  2. Cover noodles with cold water by 2 inches in a large bowl and let stand until softened, at least 15 minutes, then drain in a colander and transfer to a bowl.
  3. Quarter cabbage lengthwise and reserve three quarters for another use. Cook remaining cabbage wedge (including core) in a large pot of boiling unsalted water, covered, 3 minutes, then drain in colander and rinse with cold water to stop cooking. Squeeze out any excess liquid with your hands, then pat dry. Transfer cabbage to a cutting board and cut out and discard core, keeping cabbage wedge intact. Cut cabbage crosswise into 2-inch pieces, keeping leaves stacked, and transfer to a plate, blotting any excess liquid.
  4. Cut tofu into 8 (1/2-inch-thick) slices and pat dry between several layers of paper towels.
  5. Trim spongy root ends from enoki mushrooms.
  6. Stir together water, soy sauce, mirin, and sugar in a small bowl until sugar is dissolved.
  7. Cook beef suet in skillet over moderate heat, stirring occasionally, until skillet bottom is coated well with fat, about 3 minutes, then discard solids with a slotted spoon. Add negi and cook, stirring occasionally, until golden, 2 to 3 minutes. Add soy sauce mixture, then arrange noodles evenly on top. Arrange cabbage, tofu, and shiitake mushrooms on top of noodles. Divide enoki into small clusters and tuck in and around vegetables, leaving cap ends protruding. Arrange greens evenly on top and bring liquid just to a boil over high heat, then reduce heat and gently simmer, covered, 10 minutes. Remove from heat and arrange raw beef slices in 1 layer on top of greens (some slices will overlap), then cover again. Let stand off heat until meat is cooked rare to medium-rare, 5 to 10 minutes.
  8. Serve sukiyaki in shallow bowls. If desired, beat eggs (1 per guest) in separate small bowls to serve as a dipping sauce.
  9. Cooks' notes: ·In place of the sliced tenderloin, you can use beef cut for shabu-shabu (paper-thin slices of meat available in Asian markets). ·If used, the eggs in this recipe will not be cooked, which may be of concern if salmonella is a problem in your area.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 305.46 Kcal (1279 kJ)
Calories from fat 107.51 Kcal
% Daily Value*
Total Fat 11.95g 18%
Cholesterol 190.82mg 64%
Sodium 3191.71mg 133%
Potassium 974.04mg 21%
Total Carbs 23.9g 8%
Sugars 6.65g 27%
Dietary Fiber 4.37g 17%
Protein 19.38g 39%
Vitamin C 10.5mg 17%
Iron 6.6mg 37%
Calcium 190.9mg 19%
Amount Per 100 g
Calories 32.9 Kcal (138 kJ)
Calories from fat 11.58 Kcal
% Daily Value*
Total Fat 1.29g 18%
Cholesterol 20.56mg 64%
Sodium 343.81mg 133%
Potassium 104.92mg 21%
Total Carbs 2.57g 8%
Sugars 0.72g 27%
Dietary Fiber 0.47g 17%
Protein 2.09g 39%
Vitamin C 1.1mg 17%
Iron 0.7mg 37%
Calcium 20.6mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.3
    Points
  • 7
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free

Bad Points

  • High in Sodium

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