Servings |
2people |
Cook Time |
20minutes |
|
|
For beef cuts, chuck roast and rib roast, which are moderately marbled, are recommended because they are tender even when simmered in the sukiyaki sauce. If you don’t like fat, use beef round.
After you enjoyed the sukiyaki, you can add udon noodles to finish off the remaining broth.
You should also check our Kansai-style Sukiyaki recipe.