Sukiyaki
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Unrated
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Prep Time
30 mins
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Cook Time
20 hrs
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Total Time
20 hrs 30 mins
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Servings
4 people
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Calories
744 kcal
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Course
Main Course
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Cuisine
Japanese
Sukiyaki
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Sukiyaki is a Japanese nabemono (Japanese hot pot) style dish made with thinly sliced beef, slowly cooked at the table.
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Ingredients
- 2 lb beef sirloin , sliced
- ⅔ cup mirin
- ½ cup sake
- ⅔ soy sauce
- 1¼ cup dashi stock
- 2 tablespoons caster sugar
- 1½ lb sirloin beef , sliced as thinly as possible
- 6 oz. tofu cut into 1 inch (2, 5 cm) cubes, firm
- 8 oz. mushrooms , sliced (shiitake, portobello, bunashimeji, enoki or other variety) or a mixture of all
- 1 carrot , cut into sticks
- 1 onion , cut into thin strips
- 10 scallion cut into 2-inch (5 cm) pieces, stems
- 1 bok choy or ½ Chinese cabbage, cut into 1-inch (3 cm) segments, small
- 1 cup rice short grain, Japanese variety
- 2 cups water
- 8 oz. shirataki noodles (or udon noodles)
- 4 egg
Equipment
- Electric hotplate (or gas burner)
- Shallow cast iron Dutch oven
Instructions
- In a small saucepan, heat the mirin, sake, dashi stock and sugar over low to medium heat and stir until the sugar dissolves. Remove from heat and reserve.
- Place the beef and tofu on separate plates, cover with plastic wrap and set aside in the refrigerator.
- Place the mushrooms, carrot, onion, spring onion stems and bok choy in a large serving dish. Cover them with plastic wrap and reserve them in the refrigerator.
- Rinse the rice thoroughly in a colander, rubbing it between both hands until the water is completely clear.
- Pour the rice into a saucepan and cover with water.
- Bring to a boil over high heat. Then lower the heat and cover with a tight-fitting lid.
- Cook over low heat until all the water is absorbed. Or cook the rice according to the instructions on its packaging.
- Place an electric hotplate or gas burner at the table and turn it on.
- Place a cast iron or shallow heavy-bottomed pot on top and pour in the reserved sauce and broth mixture. Bring to a boil.
- Divide the cooked rice into 4 bowls.
- Place plates of ingredients around the griddle or burner and cook by dipping them into the simmering broth.
- Crack the egg into a separate bowl, beat it and use it to dip the hot ingredients.
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