Sukiyaki Recipe

Sukiyaki

From nlo209 16 years ago

This is a fun meal for a family or a small gathering because everyone is gathered around a central spot. My kids used to ask for this every weekend.

1 1/2 lb. lean beef, sliced paper-thin across the grain, (freeze slightly before slicing) shopping list
1 bunch green onions, cut into 2" lengths, both white and green shopping list
1 white onion thinly sliced shopping list
1 head of Chinese cabbage (Napa) in bite-size pieced shopping list
1 block of fresh tofu, cut into bite sized squares shopping list
1 7 oz. pkg. clear mung bean noodles, soaked in boiling water (shirataki) shopping list
1/2 lb. fresh bean sprouts shopping list
18 fresh shitaki mushrooms, sliced (or 1/2 lb. white mushrooms, halved) shopping list
SAUCE: (adjust to your own taste; it should be sweet) shopping list
1c. soy sauce shopping list
1/2 c. sugar shopping list
1 c. water shopping list
1/2 sake, mirin or dry sherry shopping list
1 raw, slightly beaten egg per person (if you're squeamish--use some cooking liquid as a dip) shopping list

Heat non-stick electric skillet to 350º F (oil slightly)
Combine the soy sauce, sugar, water and mirin in a bowl or pitcher. Stir well, set aside for cooking.
Place about 1/3 of the sliced beef in a corner of the pan, mix it about a bit to brown for about 1 minute. Add the vegetables, 1/3 of each in their own 'corner' of the pan. Pour sauce over these but not so much that the vegetables are swimming (about 1/2 the sauce). Bubble for 4-5 minutes, gently turn everything over keeping the ingredients separate. Bubble 4-5 minutes more and it is ready to serve, and cooked just right.
Start the next batch of sukiyaki when the first half of the dish has been served.
To be totally authentic, people serve themselves out of the bubbling pot in the center of the table ). Also, each person has a little bowl with raw egg in it. You take the boiling hot item from the central cooker, and dip it in the egg and rest it on your bowl of rice. This transfers the heat to the egg so you don't scald your mouth.
Sukiyaki is generally served with rice.

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" It was excellent "
dlpblue ate it and said...
I agree, it's pretty authentic. Thanks.
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" It was excellent "
angel29 ate it and said...
I was in Japan last year and this is a very authentic recipe. Thanks for the reminder.
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cmon68 16 years ago
This is one of my favorite dishes. I cant wait to make this. TY for the wonderful recipe
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nlo209 Toronto, CA

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Reviewed by 3 people

I was in Japan last year and this is a very authentic recipe. Thanks for the reminder.

angel29 in Ajax loved it
I agree, it's pretty authentic. Thanks.

dlpblue in Toronto loved it