Beef Sukiyaki

If you are a fan of stir-fry, Japanese hot pot, and Philly steak sandwiches, you will love TenderBites’ ribeye sukiyaki. This thinly-sliced ribeye is often the Japanese hot-pot dish of choice cooked on a shallow iron pan. Indulge in its salty-sweet flavor, thanks to the right balance of sugar and soy sauce.

The name “sukiyaki” came from the late 19th century when farmers would put their caught game animals on heated iron spades to cook the meat. There are two distinct ways ribeye sukiyaki is prepared, either boiled (Kanto-style) or grilled (Kansai-style).

Kanto-style sukiyaki mixes various flavors of soy sauce, sake, sugar, and cooking wine into a pot and boils the meat together with some vegetables. Meanwhile, Kansai-style sukiyaki grills the meat on a pan first to draw out the grease. Once done, water, vegetables, and other seasonings are added to cook with the juices drawn out from the meat.

Our ribeye sukiyaki at TenderBites is paper-thin strips, so it can easily absorb the flavors of your desired marinade. The thinly sliced meat also cooks faster and easier because it doesn’t take much time to penetrate its interior. Enjoy a burst of umami and savor with every bite of our ribeye sukiyaki.

TenderBites offers perfect cuts with our “any cut, any request” policy. Spend less time on meal prep with orders packed according to your preferred serving sizes. You may get your premium meat on a per kilo basis. Whether you need portions for single-serve meals or family feasts, TenderBites has it all. Add ribeye sukiyaki to your cart today.

Beef Sukiyaki Recipes:

• Japanese ribeye and vegetable sukiyaki stir fry
• Kanto-style sukiyaki
• ribeye sukiyaki hot pot
• Low-calorie ribeye sukiyaki
• Tokyo-style ribeye sukiyaki