Sukiyaki
More than just a meal — it’s an experience. The act of cooking together is a family bonding experience you won’t forget.
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Product(s) Used
Special Diet
Dairy-FreeCourse
Main CourseMain Ingredient
BeefOccasion
Authentic JapaneseIngredients
Sukiyaki sauce
- 1/2 cup San-J Tamari Soy Sauce
- 1/2 cup mirin
- 1/2 cup sake
- 2 cups water
- 1/4 cup sugar
Sukiyaki
- 2 neganegi Japanese long green onion (or 4 regular green onions) cut into 1-inch length diagonally
- 1 1/2 lbs thinly sliced beef (ribeye or chuck)
- 8 caps fresh shiitake mushrooms, stems removed
- 8 oz mushroom of choice, such as enoki, oyster, shimeji
- 1 large carrot cut into coins, and optionally cut into shapes
- 1 package medium firm tofu, cut into 1-inch cubes
- 1 bunch green leaves, such as shungiku / chrysanthemum leaf or mizuna, cleaned and cut to 2-inch length
- 1 package shirataki noodles, rinsed and drained
- 1 tbsp neutral-flavored oil
- 2 servings udon noodles cooked al dente
Equipment
- portable gas burner
Directions
- Mix all the sauce ingredients in a small pan. Bring it to a boil. Turn off the heat and set aside.
- Slice the beef and the vegetables and arrange them nicely on large plates.
- Heat a cast-iron shallow pot or a deep pan over medium heat and add oil. Sauté the green onion until fragrant and browned. Add some beef slices and cook until browned.
- Add enough vegetables and tofu to fill the pan and pour in about half of the sauce. Start enjoying the first round of sukiyaki as the ingredients are cooked. Use an individual small bowl to transfer cooked ingredients. Serve with a bowl of Japanese rice and egg dipping sauce*.*Traditionally in Japan, beaten raw egg is served as a dipping sauce for sukiyaki. Only do so if eggs that are safe to eat raw are available in your area.
- Continue to add more meat, vegetables, tofu and the sauce to the pot for multiple rounds. If the sauce gets too concentrated after cooked, add some water to adjust the taste to your preference.
- After most ingredients are eaten, finish up the meal with “shime”, by adding cooked udon noodles to the remaining sauce. Heat the noodles tossing with the sauce and enjoy.
Learn more about authentic Japanese hot pot in our article, A Complete Guide to Japanese Hot Pot.
