Recipe for Sukiyaki
Servings 4 people
Ingredients
- 600 g beef (21 oz)
- 2 naga negi (long onion)
- 1 pack shirataki or musubi shirataki
- 100 g shungiku (3.5 oz)
- 200 g Chinese cabbage (7 oz)
- 1 yakidoufu
- 1 bunch enokitake About 100 g (3.5 oz)
- 4 shiitake mushrooms
- 40 g carrots (1.4 oz)
- some beef tallow 1 tbs vegetable oil
- 4 eggs
Warishita (Sukiyaki sauce)
- 100 ml konbu dashi stock (3.5 oz)
- 100 ml soy sauce (3.5 oz)
- 100 ml mirin (3.5 oz)
- 30 g zarame sugar or light brown sugar (1 oz)
Instructions
Warishita (Sukiyaki Sauce)
- First, prepare konbu dashi stock. Put 15g (0.5 oz) konbu seaweed into the 500 ml of water. Leave it for 8 hours. You can just use water if you don't have konbu.
- In a small pan, combine konbu dashi stock, sugar, soy sauce and mirin. Heat them over medium-low heat till the sugar has dissolved. Then put it aside.
Preparation of ingredients
- Cut off the stems of the shiitake.
- Make decorative cuts into the caps like these.
- Cut the carrot into 1 cm slices. Make the Plum blossoms if you like. See how to make...
- Blanch the shirataki and drain.
- Cut them into easy-to-eat sizes.
- Cut off the bits from the bottom of the enokitake. Separate them into small bunches.
- Slice the white part of the long onions diagonally.
- Cut shungiku into the proper size for ease of eating.
- Cut Chinese cabbage into easy to eat sizes.
- Cut the yakidoufu into an edible size.
How to cook
- Heat the frying pan over medium heat, then grease with beef tallow.
- Place the long onions into the pan and saute them lightly. Then take them out of the pan.
- Saute the beef lightly.
- Pour the warishita sauce into the pan.
- Move the beef to one side of the pan, then place each of the ingredients in the pan.
- Occasionally add more of the ingredients while eating.
Notes
Sukiyaki quickly becomes over cooked as it continues cooking at the table. Prepare extra warishita/sukiyaki sauce and add it occasionally. If the sauce become too thick, add some konbu dashi stock or water.
