Sukiyaki Traditional
From httpmom 16 years ago
- 12 minutes to make
- Serves 5
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!
Ingredients
- For the Sukiyaki: shopping list
- 14 oz good beef tenderloin, sliced paper thin shopping list
- 1/2 block fresh tofu shopping list
- 6 Shiitaki mushrooms shopping list
- 1 Medium onion or 2 leeks shopping list
- 4 oz fresh spinach shopping list
- beef suet (optional) shopping list
- 2 packets udon noodles or 1/2 package vermicelli shopping list
- For the Warishita Broth: shopping list
- 6 Tbs Soy shopping list
- 6 Tbs sake (rice wine) shopping list
- 5 Tbs sugar shopping list
- 2 cups soup broth with a bit of dashi (or substitute beef bullion) shopping list
- Dipping Sauces: shopping list
- 1 raw organic egg for each person, broken and slightly beaten into small individual bowls shopping list
- 1 bottle Japanese Sesame dipping sauce (also used for shabu shabu) called Shiro Neri Goma (see my recipe) poured into small individual bowls. shopping list
How to make it
- 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.
Skillet At The Table
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The Rating
Reviewed by 5 people-
This does look good. I had traditional sukiyaki a few years back and fell in love with it. Thanks for the recipe.
chefmeow
in Garland loved it
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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...more
jimrug1
in Peoria loved it
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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.
bluewaterandsand
in GAFFNEY loved it
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