Things to know about Sukiyaki Recipe
The Japanese traditional Simmered Beef and Vegetables – Sukiyaki is considered a very special dish because of its many flavorful ingredients. It is a complete meal. The reason is that it comes with noodles (carbohydrates), beef (protein), and vegetables (fiber and source of vitamins and minerals). The authentic Sukiyaki comes with tong ho vegetable, but you may substitute it with other green leafy vegetables like spinach, bok choy, and more. Sukiyaki is cooked using a portable stove at your dining table, and you need a chopstick to pick up each ingredient from its pot, and you may add more ingredients as it disappears one by one. You may serve it to family and friends get together if you like to experience an authentic Japanese meal.
Satisfying Japanese Traditional Simmered Beef and Vegetables from Yokohama. Authentic Recipe of Sukiyaki.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 200 grams (7.05 oz) Dry Udon Noodles or 500 grams frozen/boiled udon
- 700 grams (1.54 lb) Napa Cabbage – Chinese Cabbage – Wombok or 10 leaves
- 200 grams (7.05 oz) Tong Ho or other green leafy vegetables
- 1 pc Leek – Onion Leek
- 200 grams (7.05 oz) Enoki Mushroom
- 8 pcs Shiitake Mushroom
- 250 grams (8.82 oz) Tofu – Bean Curd Boiled
- 200 grams (7.05 oz) Shirataki Noodles or Yam Noodles
- 500 grams (1.1 lb) Beef Thinly sliced
- 1 tbsp Vegetable Oil
- 1 tbsp Brown Sugar
- 1 cup Water or dashi a Japanese soup stock
- 1 cup Sake
- 1 cup Mirin
- ¼ cup White Sugar – Regular Sugar – Granulated Sugar
- 1 cup Soy Sauce
- Measure all ingredients in advance and make sure to weigh everything properly.
- Using a small saucepan, boil the sake, mirin, soy sauce, and sugar.
- After boiling, set it aside.
- You may store it inside the refrigerator for a month using an airtight container.
Prepare All Ingredients
- For frozen udon, deep the noodle in boiling water until it loosens. Afterward, soak it in iced water to prevent overcooking of the noodles. Drain the excess water and transfer the udon to a plate and cover it.
- Cut the tong ho and the rest of the vegetables.
- Take out the shirataki stem.
- Cut the tofu into bite sizes of about 6 to 8 pieces.
- You may add carrots and slice them into flower shapes for decoration.
- Rinse the shirataki noodles in running water and drain them after.
- Place all ingredients on one large platter on the table or divide them into individual servings.
- You need to set up a portable gas cooktop on your dining table.
- Place a cast-iron sukiyaki pot or any pot and put it on medium fire.
- Once hot, put the cooking oil and sear 2 to 4 slices of beef and sprinkle it with brown sugar. Turn over the beef to cook the other side.
- Add all the vegetables, including the tofu, into the pot. You may choose to add more water or dashi and Sukiyaki sauce if needed.
- Put 2/3 of the ingredient within the broth and bring it to a boil. After boiling, turn the heat down to simmer until all ingredients are well cooked.
- End your meal with the udon.
- Enjoy your first round of Sukiyaki.
- In case the broth gets too salty, then you may use more water to dilute it. If the vegetables dilute the sauce, then add more sukiyaki sauce.
- You may serve it with a raw egg on top, but it is not recommended now because of the risk of foodborne illness.
- If shirataki noodles are not available, you may use vermicelli noodles and top them with green onions.
— Specific Atributes of This Recipe:
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