Sukiyaki Recipe

Sukiyaki

Cozy up at your next get-together with friends and family with my homemade and authentic Japanese Sukiyaki recipe. Here, we sear marbled beef and simmer it with tofu, mushrooms, and a variety of vegetables in a sweetened soy sauce. This family-style dinner will warm your stomachs and hearts with its authentic Japanese flavors.

Prep: 20min

Total: 30min

Serving Size: 1 serving

Nutrition Facts: calories 767 kcal, Carbohydrate 61 g, Protein 50 g, Fat 31 g, Saturated Fat 10 g, Trans Fat 0.1 g, Cholesterol 255 mg, Sodium 1314 mg, Fiber 10 g, Sugar 18 g, unSaturated Fat 19 g, servingSize 1 serving

Ingredients:

• 2 cups water
• 1 piece kombu (dried kelp) ((one piece is 5 g; 2 inches x 2 inches, 5 x 5 cm))
• ½ cup sake
• ½ cup mirin
• 3 Tbsp sugar
• ½ cup soy sauce
• 4 leaves napa cabbage ((12 oz, 340 g for 2 servings))
• ¼ bunch shungiku (chrysanthemum greens) ((3.5 oz, 100 g for 2 servings))
• 1 Tokyo negi (naga negi; long green onion) ((only the white part; can substitute it with 1 leek or 4 green onions))
• 6 inches gobo (burdock root) ((1.6 oz, 45 g for 2 servings))
• ½ onion ((3.5 oz, 100 g for 2 servings))
• ½ package enoki mushrooms ((1.75 oz, 50 g for 2 servings; skip or use other mushrooms))
• ½ package maitake mushrooms ((1.75 oz, 50 g for 2 servings; skip or use other mushrooms))
• 2 shiitake mushrooms ((1.75 oz, 50 g for 2 servings; skip or use other mushrooms))
• ½ package broiled tofu (yaki dofu)
• 1½ inches carrot ((optional; use for decoration and color))
• ½ package shirataki noodles ((3.5 oz, 100 g for 2 servings; or cellophane/yam noodles))
• ½ lb thinly sliced beef (chuck or rib eye)
• 1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)
• 2 large eggs (50 g each w/o shell)
• 1 serving udon noodles

Instruction:

1. Transfer the sukiyaki sauce to a pitcher and bring both the dashi and the sauce to the table. Tip: You can make the sukiyaki sauce ahead and store it in an airtight container in the refrigerator for up to a month.
2. Place the meat and suet (or cooking oil) on a plate. Put all the ingredients on one big platter or bamboo tray for the table. I prepared my eggs sous vide (read the blog post) for dipping the cooked sukiyaki ingredients. I also prepared udon noodles and set them aside for the final course.
3. If you are using pasteurized or sous vide eggs, dip the cooked beef in the beaten egg to enjoy. The salty and savory sukiyaki ingredients become mild and sweet after dipping in the egg. If you’re not using eggs, drizzle in a bit of kombu dashi to dilute the sauce in the pot, to your liking; otherwise, it might taste too salty.
4. Transfer some of the cooked ingredients to the individual bowls and begin enjoying the first round of sukiyaki. Taste the food and adjust the seasoning in the sukiyaki pot as needed; drizzle in a bit of dashi or water if it’s too salty or add a few drops of sukiyaki sauce if it needs more seasoning. Tip: Adjusting the seasoning as you go is a normal part of cooking and enjoying Sukiyaki.
5. When there is less cooked food in the pot, divide the leftovers into the individual bowls. Then, start cooking the second round by adding more ingredients to the pot (repeat the previous step). While the second round of sukiyaki is cooking, you can enjoy eating the second portion from the first round or any side dishes. Cook a third round of sukiyaki to finish any uncooked ingredients that remain. Tip: If the cooking broth gets too salty due to evaporation, add more dashi or water to dilute. If the vegetables have diluted the broth too much, then add more sauce. If your sukiyaki sauce runs out, you can add soy sauce and sugar to the broth in a pinch.
6. We usually end the sukiyaki meal with a final course of udon. When most of the ingredients have disappeared, add the cooked udon noodles to the remaining broth in the pot. Heat through and enjoy.
7. You can keep the Sukiyaki leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month. Tofu does not freeze well, so remove it before freezing the leftovers. Store leftover kombu dashi in a bottle or airtight container in the refrigerator for 4-5 days (use it for Miso Soup) or in the freezer for 2 weeks. Store leftover sukiyaki sauce in an airtight container in the refrigerator for up to a month.

Sukiyaki: A Japanese One Pot Meal

Sukiyaki is a Japanese dish of fatty beef, vegetables, tofu, and noodles simmered in a sweet sauce. It’s a fun way to mix things up, and it’s easy to make at home!

Prep: 20min

Total: 40min

Serving Size: 1 serving

Nutrition Facts: calories 751 kcal, Carbohydrate 68 g, Protein 37 g, Fat 35 g, Saturated Fat 14 g, Cholesterol 211 mg, Sodium 1178 mg, Fiber 3 g, Sugar 11 g, servingSize 1 serving

Ingredients:

• 2 tablespoons sake
• ¼ cup mirin
• 1 tablespoon brown sugar
• ¼ cup soy sauce
• ½ block firm tofu
• 5 dried shiitake mushrooms ((rehydrated))
• 1 package enoki mushrooms
• 2 cups napa cabbage
• 2 cups tong ho
• 2 scallions
• 1 bundle dried mung bean vermicelli noodles
• 1 tablespoon vegetable oil
• 12 oz. thinly sliced fatty beef
• 2 cups dashi stock ((mushroom soaking liquid, or chicken stock))
• 2 cups steamed rice
• 2 egg yolks ((pasteurized, optional))

Instruction:

1. In a pot over a portable electric or gas cooktop (or just your regular stove) over medium heat, add 2 tablespoons sake, ¼ cup mirin, 1 tablespoon brown sugar, and ¼ cup soy sauce in a saucepan. Bring to a boil, turn off the heat, make sure all the sugar is dissolved, and transfer to a bowl.
2. Then prepare all your sukiyaki ingredients––the tofu slices, rehydrated shiitake mushrooms, enoki mushrooms, napa cabbage, tong ho, and scallions. Set aside on a plate. Soak the dried vermicelli noodles in water for 10 minutes.
3. Heat 1 tablespoon vegetable oil in the pan. Fry the white parts of the scallions in the oil for 2 minutes. Chop the green parts of the scallions finely and set aside.
4. In the pan with the scallions, add the sliced beef. Sear the beef for 10 seconds, and add a drizzle of your sukiyaki sauce. Fry the meat until it just begins to brown––it should still be a bit pink. Remove from the pot and set aside.
5. Add the rest of your sukiyaki sauce and 2 cups stock. Bring to a boil, and add the tofu, mushrooms, napa cabbage, and tong ho to the pot in sections. Also drain the vermicelli noodles you soaked and add them to the pot. Cover the pot and bring to a boil. Simmer until the ingredients are cooked through, about 5-7 minutes.
6. Remove the cover, add the beef back to the pot. Sprinkle with the chopped scallions, and enjoy with rice and egg yolk (if desired).

Sukiyaki

Sukiyaki is a Japanese dish that is cooked and enjoyed hot pot style. It is a great dish for eating with family and friends on cold days.

Yield: Ingredients(Servings: 3to4)

Nutrition Facts: properties {‘calories’: ‘460kcal’}

Ingredients:

• beef loin(thinly sliced)
• https://www.kikkoman.com/en/cookbook/glossary/yakidoufu.html
• https://www.kikkoman.com/en/cookbook/glossary/negi.html
• https://www.kikkoman.com/en/cookbook/glossary/shirataki.html
• https://www.kikkoman.com/en/cookbook/glossary/enoki.html
• https://www.kikkoman.com/en/cookbook/glossary/shiitake.html
• https://www.kikkoman.com/en/cookbook/glossary/shungiku.html
• beef tallow(or vegetable oil)
• eggs
• https://www.kikkoman.com/en/cookbook/glossary/soysauce.html
• https://www.kikkoman.com/en/cookbook/glossary/mirin.html
• sugar
• water

Instruction:

Cut the beef and grilled tofu into bite-size pieces. Diagonally slice the long onion up into 1 cm (0.4 in.) wide pieces. Parboil the shirataki noodles, then cut into easy-to-eat lengths. Remove hard bottoms from the enoki and shiitake mushrooms and chop into half. Cut the chrysanthemum leaves into 5 cm (2 in.) lengths. Mix together the ingredients from (A). Then add and mix in (B) to prepare the broth. Heat the hot pot over medium heat, melt and evenly spread the beef tallow (or vegetable oil). Cook the long onion, once fragrant quickly add in and cook the beef then pour in an appropriate amount of the broth using a circular motion. Turn the heat to low, add in the remaining ingredients and simmer together to cook well over medium heat. Turn the grilled tofu over half-way through cooking to allow it to soak up flavor evenly. If preferred, enjoy by first dipping into a beaten raw egg.

How to: Sukiyaki at home! すき焼き | Sear First, Deeper Taste