This Hiranaka Sukiyaki is a comforting, home-style Japanese dish that balances sweet and savory flavors perfectly. Thinly sliced beef cooks quickly in a fragrant sauce made from soy sauce, sugar, and mushroom stock, creating a glossy, indulgent coating. The dish is packed with texture, featuring crisp celery, soft onions, chewy shiratake noodles, and crunchy bamboo shoots. Its a versatile meal that works well for quick weeknight dinners or as a hearty side dish. The addition of fresh watercress at the end adds a peppery brightness that cuts through the richness. Simple ingredients come together in minutes to create a flavorful, satisfying plate that pairs beautifully with steamed rice.
Hiranaka Sukiyaki
Description
This Hiranaka Sukiyaki is a comforting, home-style Japanese dish that balances sweet and savory flavors perfectly. Thinly sliced beef cooks quickly in a fragrant sauce made from soy sauce, sugar, and mushroom stock, creating a glossy, indulgent coating. The dish is packed with texture, featuring crisp celery, soft onions, chewy shiratake noodles, and crunchy bamboo shoots. Its a versatile meal that works well for quick weeknight dinners or as a hearty side dish. The addition of fresh watercress at the end adds a peppery brightness that cuts through the richness. Simple ingredients come together in minutes to create a flavorful, satisfying plate that pairs beautifully with steamed rice.Ingredients
Directions
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Heat vegetable oil in a large skillet or wok over medium-high heat.
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Add the thinly sliced beef and brown it quickly, stirring frequently until no longer pink.
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Stir in the soy sauce, sugar, water (or mushroom stock), and MSG if using.
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Simmer the meat in the sauce for about 2 minutes until the sugar dissolves and the sauce thickens slightly.
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Add the sliced onions and celery, cooking for another 2 minutes until just tender but still crisp.
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Toss in the mushrooms, bamboo shoots, and green onions, cooking for 3 to 5 minutes until heated through.
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Push the solid ingredients to the side of the pan and add the shiratake noodles to the empty space.
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Cook for a minute or two, allowing the noodles to absorb some of the sauce, then mix everything together.
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Add the watercress and stir gently for one minute until just wilted.
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Give the dish a final stir to combine all flavors and serve immediately with steamed rice.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 100.2kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1728.9mg73%
- Total Carbohydrate 22.1g8%
- Dietary Fiber 2.4g10%
- Sugars 17.8g
- Protein 3.8g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The term "Hiranaka" often refers to a specific style or brand of sukiyaki sauce, typically sweeter and thicker than traditional ponzu-based sukiyaki. This recipe mimics that flavor profile using simple ingredients.
Shiratake noodles have a neutral taste and gelatinous texture. Rinsing them well under cold water and patting dry before cooking helps remove any natural fishy odor and improves texture.
For a vegan version, omit the beef and use extra mushrooms or tofu. Use vegetable stock instead of mushroom stock if desired, though mushroom stock adds depth.
MSG is optional but enhances the umami flavor significantly. If you prefer to avoid it, you can increase the amount of mushroom stock slightly.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water to refresh the sauce.
