Sukiyaki is a Japanese hot pot similar to shabu shabu in that many of the same ingredients are cooked in a central pot, but it differs greatly in taste. Sukiyaki has a more sweet and salty broth, consisting of thinly sliced beef, tofu, veggies, and mushrooms. Traditionally, there are different styles of cooking and eating it. The ingredients are usually dipped in a small bowl of raw, beaten eggs after being cooked in the pot, and then eaten. However, my style is to cook it all at once. After it is prepared, I simply take a couple of each ingredient and top it on steamed rice, along with a ladle or 2 full of broth. Whichever way you cook and eat it, the ending result is delicious.
Ingredients (serves 6)
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BROTH
Soy sauce (1 cup) Mirin (2 Tbs) Sake or cooking wine (1/4 cup) Sugar (2 Tbs) Green onions (4 chopped in 2" pieces) Yellow onion (1/2 sliced in half moons) Water (1 cup) |
INGREDIENTS
Napa cabbage Shitake mushrooms Enoki mushrooms Konnyaku Tofu (medium) Fish ball Rib eye meat (thinly s |
Directions
The main ingredients to the Sukiyaki. Napa cabbage (each leaf cut into about 4 pieces), shitake mushrooms (sliced in 2), green onions (just the green part), enoki mushrooms, medium tofu (cut in cubes), fish balls, konnyaku, and of course, the thinly sliced rib-eye beef. And make sure you wash everything first!
The broth is very simple. All we want is a salty, sweet, soy sauce flavor. I did not have sake so I used cooking michiu, which is a rice wine.
Mixed all together and poured into the hot pot. Add a bout 2 tbs of sugar and stir. Traditionally, a clay pot should be used but a hot pot can also work. Do taste the mixture at this point. The broth should be saltier than a normal soup because it will be diluted from all the ingredients. Also, treat it more like a sauce than a broth.
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I sautee about 1/2 an onion (sliced into half moons), and some scallions (about 6 or 7 2" pieces) with a little bit of oil just for a few minutes. After it is smelling real nice, I put it into the broth with the heat up.
Before the broth gets to boiling, I put all the ingredients in the pot in an orderly fashion. Then I dump some of the green parts of the green onion on top.
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Let it boil and cover. This cooks VERY fast. I would check it in about 5 minutes. You do not want to overcook it, or the beef will get a little hard. Most of the ingredients can be eaten semi raw except the meat. So as long as the meat is all brown, it is your preference how soft you like the vegges to be.
Here's a picture after the boiling has stopped and you can see the ingredients all cooked with a brownish tint to it.
Make sure you have some steamed rice available when it is done cooking! Use a large spoon and scoop up some ingredients into your plate of rice. Make sure you get some of that broth for extra flavor!
