Japanese Sukiyaki Easily Make At Home Recipe

1. Prepare all the materials, vegetables cut into slices.

2. Prepare the sukiyaki sauce(warishita) with the following ratio.

3. Soy sauce : Mirin : Sugar : Water (ratio 6:3:1:1).

4. Stir fried the onion first.

5. Add carrots, stir fry together until they get tender.

6. Add the stems of chinese cabbage.

7. Add warishita(sukiyaki sauce).

8. Add all materials until it get boiled.

9. Check my youtube channel for full recipe, https://youtu.be/CWaO6yI-UTI.

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Nutrient	Quantity
Total fats	3660.3071 g
Protein	31403.6384 g
Carbohydrates	178.1347 g
Energy	159948.0026 kCal
Fatty acids, total saturated 18:3 undifferentiated	20.5025 g
Water	100394.0161 g
Aspartic acid	2.0657 g
Calcium, Ca	12469.8361 mg
Lutein + zeaxanthin	181.04 g
Fiber, total dietary	5.542 g
Carotene, beta	6241.55 g
Niacin	9122.9091 mg
Vitamin A, RAE	620.95 g
Fatty acids, total trans-polyenoic	29.9201 g
Arginine	1.3515 g
Riboflavin	169.1869 mg
Tocopherol, beta	0.0064 mg
Fatty acids, total polyunsaturated 15:0	14.96 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	20.4 g
Fatty acids, total saturated 20:1	4.08 g
Glutamic acid	4.593 g
Sodium, Na	88904.7963 mg
Fatty acids, total saturated 16:1 undifferentiated	95.2057 g
Total lipid (fat)	3660.3071 g
Manganese, Mn	15.1559 mg
Fructose	1.384 g
Proline	1.3122 g
Fatty acids, total saturated 16:0	782.2332 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	55.7601 g
Sucrose	153.6174 g
Choline, total	88614.0345 mg
Fatty acids, total polyunsaturated 18:2 CLAs	23.1201 g
Fatty acids, total polyunsaturated 18:1 t	123.7603 g
Sugars, total	158.1314 g
Serine	1.0576 g
Fatty acids, total saturated 10:0	1.36 g
Fatty acids, total saturated 18:0	481.4737 g
Fatty acids, total saturated 20:4 undifferentiated	8.1747 g
Vitamin B-6	886.0256 mg
Selenium, Se	28702.7391 g
Ash	2339.0935 g
Fatty acids, total saturated 18:1 undifferentiated	1237.8508 g
Pantothenic acid	923.1434 mg
Phenylalanine	0.9746 g
Copper, Cu	92.754 mg
Betaine	10412.4544 mg
Thiamin	70.9314 mg
Retinol	8.5 g
Methionine	0.265 g
Iron, Fe	2521.3005 mg
Carbohydrate, by difference	178.1347 g
Phosphorus, P	288855.0189 mg
Folate, total	17770.4501 g
Fatty acids, total saturated 20:5 n-3 (EPA)	2.7265 g
Lycopene	0.64 g
Alanine	0.8689 g
Cholesterol	74814.3363 mg
Valine	0.9307 g
Fatty acids, total saturated 18:2 undifferentiated	109.505 g
Glycine	0.8225 g
Carotene, alpha	2225.63 g
Glucose (dextrose)	2.7186 g
Fatty acids, total saturated 14:0	82.9644 g
Zinc, Zn	4912.5144 mg
Isoleucine	0.9012 g
Fatty acids, total saturated 12:0	1.3604 g
Fatty acids, total polyunsaturated	147.7212 g
Fatty acids, total saturated 14:1	16.32 g
Leucine	1.4855 g
Fatty acids, total polyunsaturated 18:2 t not further defined	29.9201 g
Tocotrienol, alpha	0.0384 mg
Vitamin A, IU	12285.5733 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	5.4434 g
Folate, DFE	17770.4501 g
Tryptophan	0.2689 g
Vitamin C, total ascorbic acid	25.446 mg
Phytosterols	12 mg
Fatty acids, total polyunsaturated 18:1 c	1113.8425 g
Fatty acids, total saturated 20:0	4.08 g
Starch	0.9152 g
Tyrosine	0.6711 g
Vitamin B-12	1727.4872 g
Vitamin K (phylloquinone)	1248.7241 g
Fatty acids, total saturated	1403.812 g
Histidine	0.4896 g
Fatty acids, total monounsaturated	1353.477 g
Threonine	0.8473 g
Folate, food	17770.4501 g
Fatty acids, total polyunsaturated 17:0	35.3601 g
Vitamin E (alpha-tocopherol)	299.8123 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0094 g
Fatty acids, total trans	153.6803 g
Fatty acids, total trans-monoenoic	123.7603 g
Magnesium, Mg	31503.3526 mg
Lysine	1.0986 g
Potassium, K	466749.2066 mg
Cystine	0.3632 g
Fluoride, F	2.928 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.75	604.485	151.197	0
Carrot	0.5	26.24	6.1312	0.1536
Onion	0.5	32	7.472	0.08
Chinese cabbage	0.5	4.55	0.763	0.07
Mushroom	1 cup	0	0	0
Mirin	0.5	25.2167	0	0.1417
Soy sauce	1 cup	135.15	12.5715	1.4535
Water	0.75	0	0	0
beef	300	159120.3609	0	3658.4083
udon noodle	1	25.2167	0	0.1417