Tofu Recipes

Sukiyaki (Beef)

Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOIE, Inc., 1998.


24 ounces tofu

1-1/2 pounds beef boneless top loin, sirloin, chuck eye or bottom round roast, cut beef into 1/8 slices

1 bunch green onions, leeks or scallion, cut diagonally into 2 inch pieces

1 large onion

1-1/2 pounds broccoli, cooked

4 large Chinese cabbage leaves

6 eggs (optional)

Sukiyaki Cooking Broth:

1/2 cup soy sauce

1/4 cup Mirin or substitute with white wine or sherry

1 tablespoon sugar

Mix together and set aside.


Cut tofu lengthwise into halves.  Cut tofu crosswise into halves.  Cut tofu lengthwise into 1/2″ thick pieces.  Slice into halves.

Cut onion in half, then slice into 1/2″ thick pieces.

Cut broccoli diagonally into 1/2″ slices.

Cut Chinese cabbage lengthwise into halves.  Cut crosswise into 1 1/2″ pieces.

Heat oil in skillet.  Add beef and saute lightly.

Push meat slices to side of skillet; place part of each vegetable in separate areas in skillet; add sukiyaki cooking broth at once; add tofu.  Break raw egg in individual bowl and dip meat and vegetables if you desire.

Makes 4 – 6 servings

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  1. casina waterman
    Posted April 17, 2012 at 9:33 am | Permalink

    Mahalo for all your recipes. Being local you grow up eating many different foods. Many of your recipes are timeless. I’ve enjoyed making them.

  2. Posted April 18, 2012 at 2:13 am | Permalink

    Sukiyaki (Beef): Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOIE, Inc., 1998. Ingredients: 24 ounces t…

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