Sukiyaki Cooking Made Easy

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Cozy up at your next get-together with friends and family with my homemade Japanese Sukiyaki recipe. Here, we sear marbled beef and simmer it with tofu, mushrooms, and a variety of vegetables in a sweet soy sauce broth. This family-style dinner will warm your stomachs and hearts with its authentic Japanese flavors.

Ingredients:

For the Kombu Dashi
2 cups water
1 piece kombu (dried kelp) (one piece is 5 g; 2 inches x 2 inches, 5 x 5 cm)

For the Sukiyaki Sauce (yields 1⅓ cups)
½ cup sake
½ cup mirin
3 Tbsp sugar
½ cup soy sauce

For the Sukiyaki Ingredients
4 leaves napa cabbage (12 oz, 340 g for 2 servings)
¼ bunch shungiku (chrysanthemum greens) (3.5 oz, 100 g for 2 servings)
1 Tokyo negi (naga negi; long green onion) (only the white part; can substitute it with 1 leek or 4 green onions)
6 inches gobo (burdock root) (1.6 oz, 45 g for 2 servings)
½ onion (3.5 oz, 100 g for 2 servings)
½ package enoki mushrooms (1.75 oz, 50 g for 2 servings; skip or use other mushrooms)
½ package maitake mushrooms (1.75 oz, 50 g for 2 servings; skip or use other mushrooms)
2 shiitake mushrooms (1.75 oz, 50 g for 2 servings; skip or use other mushrooms)
½ package broiled tofu (yaki dofu) (one package is 9 oz, 255 g; if you cannot find yaki tofu, substitute medium-firm (momen) tofu instead)
1½ inches carrot (optional; use for decoration and color)
½ package shirataki noodles (3.5 oz, 100 g for 2 servings; or cellophane/yam noodles)
½ lb thinly sliced beef (chuck or rib eye) (or slice your own meat; typically 4 oz (113 g) per person; skip for vegan/vegetarian and use more tofu, mushrooms, and vegetables)
1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) (or 1 small piece of suet (raw beef fat); it may come with your sukiyaki beef package; you can also save it from a steak)

For Serving
2 large eggs (50 g each w/o shell) (optional, for dipping; raw eggs are safe to consume in Japan; elsewhere, you can buy pasteurized eggs or make sous vide eggs for safety; skip for vegan)

For the Shime Finishing Course
1 serving udon noodles (cooked according to the package instructions; eat the udon at the end of the meal with the remaining broth in the sukiyaki pot)

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Комментарии

Thank you for sharing your menu. メニューを紹介してありがとうございます。

akiwatanabe

I've always wanted to try this but I live in a super small town that just barely started selling golden curry roux... In super small boxes. I have curry rice quite often.

pokelynke