Recipes · Japanese · Main Courses
Sukiyaki (Sweet Soy Hot Pot)
One serving has 593 kcal and 47 g protein, and at least a fifth of a woman's daily need of cobalamin (125%), zinc (113%), selenium (112%), vitamin K (110%), pyridoxine (77%) and phosphorus (71%). Ready in 30 minutes.
- Preparation: 15 min
- Cooking: 15 min
- Makes: 1 serving (472 g)
- Difficulty: Medium
- Diets: Dairy-free, High protein, Low carb
- Contains: alcohol, beef, celery, egg, fish, gluten, soy
Ingredients
- 140 g Beef ribeye, raw
- 80 g Napa cabbage, raw
- 30 g Scallions, raw
- 20 g Mushrooms, shiitake, raw
- 60 g Tofu, firm
- 50 g Eggs, whole, raw
- 12 g Soy sauce
- 10 g Sugar
- 10 g Sake
- 60 g Fish stock
Method
- Cut the napa cabbage, scallion and tofu into pieces, and slice the shiitake.
- Mix the soy sauce, sugar, sake and fish stock (dashi stand-in) together to make the warishita sauce.
- Heat a wide, heavy pan or pot and sear a slice or two of the beef fat (or a little oil) to coat the base, then add a few slices of beef and cook briefly until just browned.
- Pour in some of the warishita sauce, then add the vegetables, tofu and shiitake, arranging them in sections, and simmer for 5-8 minutes until tender, adding more sauce as it reduces.
- Beat the egg in a small bowl for each diner to dip the hot beef and vegetables into before eating.
- Continue cooking and eating in batches, topping up the sauce and ingredients as the pot empties.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 593 kcal | 28% |
| Carbohydrates | 19.8 g | |
| Water | 361 mL | |
| Fiber | 3.7 g | 13% |
| Protein | 47 g | 98% |
| Tryptophan | 0.55 g | |
| Threonine | 2.1 g | |
| Isoleucine | 2.2 g | |
| Leucine | 3.8 g | |
| Lysine | 3.6 g | |
| Methionine | 1.1 g | |
| Cystine | 0.46 g | |
| Phenylalanine | 2 g | |
| Tyrosine | 1.7 g | |
| Valine | 2.4 g | |
| Histidine | 1.4 g | |
| Fat | 36.5 g | |
| Monounsaturated | 15.1 g | |
| Polyunsaturated | 5.4 g | |
| Docosahexaenoic Acid (DHA) | 0.09 g | |
| Eicosapentaenoic Acid (EPA) | 0.06 g | |
| Omega-6 | 4.5 g | |
| Saturated | 13.8 g | |
| Trans-Fats | 0.02 g | |
| Cholesterol | 278 mg | |
| Calcium | 555 mg | 56% |
| Copper | 0.47 mg | 52% |
| Iron | 6.2 mg | 34% |
| Magnesium | 97.9 mg | 32% |
| Manganese | 1.1 mg | 61% |
| Phosphorus | 494 mg | 71% |
| Potassium | 975 mg | 21% |
| Selenium | 61.9 µg | 112% |
| Sodium | 944 mg | |
| Zinc | 9.1 mg | 113% |
| Thiamin (vitamin B1) | 0.32 mg | 29% |
| Riboflavin (vitamin B2) | 0.78 mg | 71% |
| Niacin (vitamin B3) | 9.2 mg | 66% |
| Pantothenic acid (vitamin B5) | 1.3 mg | 26% |
| Pyridoxine (vitamin B6) | 1 mg | 77% |
| Folate (vitamin B9) | 134 µg | 34% |
| Cobalamin (vitamin B12) | 3 µg | 125% |
| Choline | 162 mg | 38% |
| Vitamin A | 114 µg | 16% |
| Vitamin C | 27.4 mg | 36% |
| Vitamin D (D2 + D3) | 53 IU | 9% |
| Vitamin E | 0.88 mg | 6% |
| Vitamin K | 98.8 µg | 110% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
4.4 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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