Sukiyaki-Inspired Beef and Tofu Scramble Breakfast Nabe

A comforting and flavorful breakfast nabe inspired by the classic Japanese dish, Sukiyaki. This features thinly sliced beef, tofu, and a sweet and savory sauce, cooked directly in a small nabe pot for a fun and interactive breakfast experience.

Prep Time

15 minutes

Total Time

45 minutes

Calories

525 kcal

Difficulty

Easy

Equipment

1 item

Cost

£6.52/serving

Season:

🍂 Autumn

Meal Type:

Breakfast

Cuisine:

Japanese

Main Ingredient:

Beef•Eggs

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food

Ingredients

Servings

12ozThinly Sliced Beef (Sukiyaki-style)(Ribeye, sirloin, or beef chuck roast sliced very thin)

£8.50

1blockFirm Tofu(Drained and pressed, cut into 1/2 inch cubes)

£1.75

8Eggs(Large)

£2.50

4Green Onions(Thinly sliced, for garnish)

£0.75

4ozShiitake Mushrooms(Sliced)

£2.50

1packageEnoki Mushrooms(Trimmed)

£1.20

Sukiyaki Sauce(See Sauce Ingredients Below)

£3.50

0.3cupSoy Sauce (low sodium)(Use Tamari for Gluten Free)

£0.25

0.3cupMirin (sweet rice wine)

£0.75

2tablespoonsSake (cooking sake)

£0.50

1tablespoonSugar

£0.05

0.5teaspoonDashi Powder (optional)

£0.30

1teaspoonSesame Oil

£0.15

Cooked Rice(For serving (optional))

£1.00

Toasted Sesame Seeds(For garnish (optional))

£0.40

Shichimi Togarashi (Japanese 7 spice blend)(For garnish (optional))

£2.00

Total Cost

£26.10

£6.52 per serving

Instructions

1.
Prepare the Sukiyaki Sauce: In a small bowl, whisk together the soy sauce, mirin, sake, sugar, and dashi powder (if using). Set aside.
2.
Prepare the Ingredients: Slice the beef thinly. Drain and press the tofu, then cut into 1/2 inch cubes. Slice the shiitake mushrooms and trim the enoki mushrooms. Slice the green onions.
3.
Assemble the Nabe: Divide the ingredients into individual nabe pots (or a small saucepan if serving family-style). Start with a layer of tofu cubes, followed by sliced beef, shiitake mushrooms, and enoki mushrooms.
4.
Add the Sauce: Pour about 1/4 cup of the sukiyaki sauce over the ingredients in each nabe pot. Adjust the amount of sauce depending on your preference.
5.
Cook the Nabe: If using individual nabe pots with a portable burner, place each pot on a burner at the table. If using a saucepan, cook on the stovetop over medium heat.
6.
Cook until Beef is Done: Simmer the nabe, allowing the beef to cook through and the tofu to warm up, about 5-7 minutes. Stir gently occasionally to prevent sticking.
7.
Add the Eggs: Crack two eggs into each nabe pot (or a larger number into the saucepan). Gently stir the eggs to scramble them into the mixture. Cook until the eggs are set to your liking.
8.
Garnish and Serve: Garnish with sliced green onions, sesame seeds, and shichimi togarashi (if using). Serve immediately with cooked rice on the side (optional).

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My Notes

Nutrition Information

Nutrition per serving (350g)

525 kcal / 2197 kJ

Carbs

23g

9% of RDA

Fat

29g

41% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

12 g

13% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

10 g

50% of RDA

Chef's Tips

For a richer flavor, marinate the beef in a portion of the sukiyaki sauce for at least 30 minutes before cooking.

Adjust the sweetness of the sauce by adding more or less sugar to taste.

Feel free to add other vegetables, such as napa cabbage, carrots, or shirataki noodles (glass noodles), to the nabe.

For a spicier kick, add a pinch of red pepper flakes to the sukiyaki sauce.

If you don't have a nabe pot, a small cast iron skillet or saucepan will work as a substitute.

Cooking Equipment

Small Nabe Pots (or small saucepan), Portable Burner (optional), Knife, Cutting Board

Wine Pairings

No wine pairing suggestions available for this recipe.

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