SUKIYAKI Recipe

SUKIYAKI(Japanese Beef Hot Pot) recipe
Sukiyaki

[Ingredients]
Sukiyaki for 2 persons
Thinly sliced beaf(rib-eye) 300g(0.66lb)
Tofu 250g(=0.55lb)
TofuOnion 1
Naganegi(leek)
Shiitake mushrooms 4 pcs
1 pacage of Enokitake mushroom(if available)
half of a Carrot
Shirataki noodle(if not available, might substitute rice vermicelli for Shirataki)
ShiratakiOne quarter of Hakusai (Chinese cabbage)
One cup of water or dashi(water soaked with konbu)
Konbu dashi
Vegetable oil
Pasteurized eggs if available
Udon noodle or Rice cake(If you are unable to find Mochi(Japanese rice cake). You might find Tteok(Korean rice cake) at korean food shops)

Warishita(Sauce)
Sake 100cc(0.22lb)(substitute Water for sake)
Soy source 100cc(0.22lb)
Mirin(sweet sake)100c(0.22lb)
(You might substitutes Sweet sherry for mirin. But use sherry only half of mirin, 50cc with 50 cc of water)
Suger 30g (=2 tbs)


Sukiyaki is usually cooked on a portable stove at the table.
Waiting for Sukiyaki cooked around the dining table is a fun.
We east Sukiyaki taking them up with our own chopsticks by ourselves.

In Japan we dip the cooked ingredients into raw egg and eat them. You might hate that.   Hahaha!
I am not sure but I’ve heard that eggs outside Japan might have germs. If that’s the case, you should avoid to eat them raw, of course.  Actually, I like the sweet taste of raw egg that goes well with sliced beef.
I suggest that you shall stir eggs and add them into hot pot after cooking the other ingredients.   That makes the taste mild.

[instructions]

1. Combine sake, soy sauce, mirin, sugar, and 1 cup soy sauce in a small sauce pan and bring it to a boil.
After boiling, turn off the heat and set aside.

2. Cut thinly sliced beef into approx. 4inches.
Cut the chinese cabbage into 2 inches  wide then cut in half right at the middle of the white part.
Cut the onion and slice it into half an inche wide.
Remove Shiitake stem and cut shiitake in half. For Enokitake mushroom, do likewise.
Cut tofu into small pieces (about 1.5-inches-cubic)
Cut carrot thinly.
Drain and rinse the shirataki noodles(or boiled rice vermicelli). Cut them into approx.3inches.

Set a portable stove(microwave stove or gas cook top) at the dining table.
Put a thick and heavy pot(microwavable if you use microwave stove) on it and heat it and pour 1 tbsp of vegetable oil.
Place some slices of onion and  leak and sear them flipping. Add a few slices of beef.   After cooked, pour a small amount of Warishita on them.
Place some portions of the other ingredients in the pot.   Pour Dashi and Warishita some more.   Simmer and cook.
Adjust the taste.   If the sauce is too salty, add more Dashi to dilute.
Now, go ahead and eat them.
Keep adding more ingredients and sauce as you go on eating from the pot.
Keep adjusting the taste as you like.
When you are getting full, add udon noodle or rice cakes and cook them. Enjoy!

Comments