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Beef Sukiyaki

Featured in Honolulu Star Advertiser on February 27, 2013.



Beef Sukiyaki

  • 2 pounds beef, thinly sliced
  • 2 large yellow onions, thinly sliced
  • 1 can (8 ounces each) button mushrooms with liquid
  • 1 cup chicken broth
  • 1 cup water
  • 2 cans (16 ounces) bamboo shoots, drained and cut into strips
  • 3/4 cups sugar
  • 1/2 cups soy sauce
  • 1 bunch green onion, thinly sliced
  • 1 pound bean sprouts
  • 1/8 cup mirin
  • 2 blocks firm tofu, cubed



In a large non-stick skillet spray non-stick cooking spray and brown beef with the onions until soft and cooked through (about 5-7 minutes). Add all the ingredients to the slow cooker except the tofu. Cook on high in the slow cooker for 1 ½ hours. 10 minutes before the sukiyaki is finished add the tofu and heat through. Makes 10 servings.

Approximate Nutrient Analysis per serving (assumes 20 oz tofu blocks):
430 calories, 21 g fat, 7 g saturated fat, 60 mg cholesterol, greater than 1100 mg sodium, 30 g carbohydrate, 4 g fiber, 21 g sugar, 31 g protein


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