Sukiyaki is a traditional Japanese dish, which is cooked in the nabemono style. Nabe or Japanese hot-pot is a very comforting soup or broth, which brims with a medley of rich flavors and aroma just like any other Japanese dish. In this recipe, various vegetables like napa cabbage, shungiku or chrysanthemum leaves and onions are used, which are followed by an array of assorted mushrooms like enoki and shiitake, tofu, beef and jelly like konnyaku or shirataki noodles.
Some of the ingredients may be a little difficult to find and may not even suit an American palate, so you may omit or substitute some of the things. But traditional sukiyaki is prepared in this way and is served with a raw beaten egg and rice or udon noodles to eat the leftover broth.
Difficulty level: Easy
Servings per recipe: 4
Time required for preparation: 15 minutes
Time required for cooking: 20-30 minutes
Required Ingredients For Delicious Sukiyaki
850 grams of beef scotch fillet, thinly sliced
8-10 shiitake mushrooms
10-12 shallots, thinly sliced
1 cup + ½ cup of Junmai sake
½ lb. of Napa cabbage, thinly sliced
8 ounces of Enoki mushrooms
1/3rd cup of sugar
1 negi or green onions, sliced
8 ounces of broiled tofu, cut into ½ inch thick sticks
8 ounces of konnyaku noodles
1/3rd cup of Japanese soy sauce
100 grams of shungiku (garland chrysanthemum)
1/3rd cup of mirin
Cooked rice or noodles, for serving
1 sauce pan
1 sharp knife
8 serving bowls
Method of Preparation
1. To start the recipe, you will first have to chop the vegetables and the meat. But before that, cook the konnyaku noodles according to package direction. While the noodles are cooking, take the napa cabbage and cut off only the leaf portion. Cut the leaves in half and then cut the ribs thinly at an angle.
Then cut the negi by holding your knife at an angle so that you can get long angled pieces. The tofu must be sliced into ½-inch thick pieces and then chop the beef fillet into medium sized pieces.
2. Next, take the shiitake mushrooms and chop off the bases. Slightly slice the top parts of the shiitake mushrooms to create a star shape. This will allow the sauce to penetrate the mushrooms and you will be able to cook them much faster.
Finally, slice up the shallots and shungiku and then drain the water that you have used to cook the konnyaku noodles to extract only the noodles. Rinse the noodles in cold water immediately and then chop the bunch of noodles in half to complete the process of cutting and slicing.
3. Now take a sauce pan and place it on the stove. Light the flame and reduce it down to medium. Once the sauce pan warms up, put the Japanese soy sauce, sake, mirin and the sugar in the pan and stir the solution with a spoon or wire whisk to combine the sugar nicely with the other liquid ingredients.
Let the sauce simmer on medium low heat for 2 minutes. Then turn up the heat to medium high and let the sauce come to a boil, for about 1 minute to cook out the alcohol. Once the sauce comes to boil, remove the sauce pan from the heat and set it aside.
4. Now lower the heat to low and set a pot on it. Let the pot heat up and once that happens, arrange the beef fillet slices in the pot. Try to arrange the pieces in a single layer, because that will cook all the meat pieces evenly. Drizzle 2-3 tablespoons of the cooked sauce over the meat and cook it.
Once the beef turns into a nice brown color, shift it to one side of the pot and arrange the tofu, mushrooms and the other vegetables in the left over space of the pot. Place the konnyaku noodles beside the meat.
5. Then pour the remaining sauce over all the things and then put a lid on the pot. Let the mixture cook on medium low heat for 10 minutes and then you are done. Finally, divide the soup in each serving bowl and serve with a beaten egg. Dip the contents in the raw beaten egg and relish your bowl of soup. Finally, soak up the remaining broth with rice or noodles to finish off the dish.