Recipe

Sukiyaki Traditional Recipe

Add Step-by-Step Photos	Httpmom / All my dishes 1 year, 6 months ago This is the first meal my now husband made for me 36 years ago on our 2nd date....INTIMIDATION anxiety! He was a gourmet cook?...turns out it was the only thing in his repertoire! Prep:20m Cook:12m Servings:5	Httpmom
	easy healthy beefy japanese quick

Skillet At The Table

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chefmeow

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Ingredients

For the Sukiyaki:

14 oz good beef tenderloin, sliced paper thin

1/2 block fresh tofu

6 Shiitaki mushrooms

1 Medium onion or 2 leeks

4 oz fresh spinach

beef suet (optional)

2 packets udon noodles or 1/2 package vermicelli

For the Warishita Broth:

6 Tbs Soy

6 Tbs sake (rice wine)

5 Tbs sugar

2 cups soup broth with a bit of Dashi (or substitute beef bullion)

Dipping Sauces:

1 raw organic egg for each person, broken and slightly beaten into small individual bowls

1 bottle Japanese Sesame dipping sauce (also used for shabu shabu) called Shiro Neri Goma (see my recipe) poured into small individual bowls.

Directions

Slice up and arrange all the Sukiyaki ingredients on a platter to put by your cook top.

Cook the noodles and keep warm in an attractive bowl.

Mix the Warishita Broth and heat in the microwave for 1 min.

Heat the suet or a little vegetable oil in a large skillet.

Fry the onion till browned, push aside.

Fry the meat until barely pink, push aside.

Fry the mushrooms.

Add the tofu and the broth.

Place each ingredient next to each other in separate attractive groups in the pan, getting broth on all bits.

Add the spinach.

Cover and simmer for about 5 mains till ingredients are all softened.

Uncover and serve the meal right from the skillet at the table with the dipping sauces and the noodles.

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Comments

lunasea 1 year, 6 months ago said:
This looks great! Thanks for sharing the recipe and the date story. That is an impressive second date meal...

chefmeow 1 year, 6 months ago said:
This does look good. I had traditional sukiyaki a few years back and fell in love with it. Thanks for the recipe.

jimrug1 1 year, 6 months ago said:
Back in "the day" I had to cook a Sukiyaki dish tableside as a maître d'at a local restaurant. (now Im dating myself.) After seeing your photo and reading this recipe, I am embarassed to call what we were making Sukiyaki. This looks fantastic and a gorgeous presentation. I want to try this one for sure... Thanks... Jim

httpmom 1 year, 6 months ago said:
It always makes me happy when people try something new, supposedly it also keep your brain from aging (new studies)! This particular recipe looks harder than it really is. With Japanese food the prep is all the work. Cooking usually takes less than 15 mins.

bluewaterandsand 1 year, 6 months ago said:
This does sound delicious. You are so right about the preparing to cook but it is well worth it! I enjoy cooking some of the Japanese food and will do this one.

invisiblechef 1 year, 6 months ago said:
Wow this is a great dish ,with a wonderful story behind it, 36 years! congratulations :)

toesarose 4 months, 3 weeks ago said:
I love this, I've never tried it in the traditional way but this looks excellent. How do you get your beef sliced so thin?

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