How to make SUKIYAKI DON

tempeh

🥗Healthier: tofu

💰Cheaper: seitan

Tofu is lower in calories, while seitan is often cheaper and mimics meat texture.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often more affordable.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine vinegar + sugar

Rice vinegar and sugar mimic mirin's sweetness, while white wine vinegar is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil can be a cost-effective substitute.

Prepare the ingredients: thinly slice the beef, chop the green onion, and clean the enoki mushrooms.

In a pot, combine the sake, soy sauce, mirin, water, and sugar to create the sauce.

Add the beef to the pot and cook until browned.

Add the green onion and enoki mushrooms to the pot and cook until tender.

Add the yakidofu and simmer briefly.

Serve the cooked ingredients over rice and top with onsen tamago if desired.

To make onsen tamago, heat 1000ml of water in a 7-inch pot to about 70°C (158°F).

Gently add the room temperature eggs to the water and cook for about 15 minutes.

Remove the eggs, peel them, and serve with the sukiyaki don.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens