Sukiyaki
Servings
4
This classic Japanese dish combines sweet soy sauce-based sauce with veggies and meaty beef flavor. Using high quality beef makes it even better. The meat is dipped into whisked raw egg right as it comes out of the pan, so the egg slightly cooks.
I love making sukiyaki and there are couple ways to do it. You can add all the liquids at once and then cook your veggies, but my favorite version is to lightly sauté the veggies before adding the liquids, because I feel it releases deeper flavors.
Enjoy it with a side of fragrant cooked rice and cold beer.
Ingredients
-
¼ cup water
-
½ cup mirin
-
¼ cup sugar
-
½ cup sake
-
2 tablespoons Wadaman Organic Black Sesame Oil
-
1 bunch negi or scallions cut on the bias into 1-inch length
-
5 ounces shimeji mushrooms, gently broken apart
-
10 ounces napa cabbage, cut into 1½ inch strips
-
1 pound medium firm tofu, drained and cut into 1 inch cubes
-
16 ounces of cooked and cooled shirataki noodles
-
1 bunch komatsuna or shunjiku
-
4 each farm eggs
-
Yamatsu Tsujita Shichimi Togarashi (optional)
-
1½ pounds ribeye thinly sliced (Asian grocer usually has or you can ask you butcher shop to slice for you)
-
Cooked rice, for serving
Directions
Mix the mirin, sake, soy sauce, water and sugar in a bowl and set aside.
Heat a sukiyaki pan or a shallow, wide cast iron pan over medium high. Add the sesame oil, coating the bo!om of the pan. Add the negi or scallions and cook until slightly wilted, then add the mushrooms and cabbage and cook until they just start to wilt. Next, add the tofu, noodles, komatsuna/shunjiku and the liquids from the bowl, and bring to a simmer.
In the meantime, break an egg into each of 4 serving bowls and whisk (chopsticks work well for this). Add some shichimi togarashi to the egg mixture at this point if you want some spice.
With the liquid simmering, everyone can add slice of beef to cook in the pot to the desired doneness. I like my beef still pink but cooked. Dip the cooked meat into the beaten egg and eat right away. Do the same with the veggies: remove from the pot, dip in egg, eat. Repeat until the beef and veggies are gone.
Alternate Version:
Sauté just half of the vegetables, tofu and noodles, and add half of the liquid to the pot. Then, you can add more liquid and veggies throughout the meal. This keeps the vegetables from overcooking, which some people prefer.
Serve with a side of cooked rice.
Sukiyaki
Servings
4
This classic Japanese dish combines sweet soy sauce-based sauce with veggies and meaty beef flavor. Using high quality beef makes it even better. The meat is dipped into whisked raw egg right as it comes out of the pan, so the egg slightly cooks.
I love making sukiyaki and there are couple ways to do it. You can add all the liquids at once and then cook your veggies, but my favorite version is to lightly sauté the veggies before adding the liquids, because I feel it releases deeper flavors.
Enjoy it with a side of fragrant cooked rice and cold beer.
Ingredients
-
¼ cup water
-
½ cup mirin
-
¼ cup sugar
-
½ cup sake
-
2 tablespoons Wadaman Organic Black Sesame Oil
-
1 bunch negi or scallions cut on the bias into 1-inch length
-
5 ounces shimeji mushrooms, gently broken apart
-
10 ounces napa cabbage, cut into 1½ inch strips
-
1 pound medium firm tofu, drained and cut into 1 inch cubes
-
16 ounces of cooked and cooled shirataki noodles
-
1 bunch komatsuna or shunjiku
-
4 each farm eggs
-
Yamatsu Tsujita Shichimi Togarashi (optional)
-
1½ pounds ribeye thinly sliced (Asian grocer usually has or you can ask you butcher shop to slice for you)
-
Cooked rice, for serving
Directions
Mix the mirin, sake, soy sauce, water and sugar in a bowl and set aside.
Heat a sukiyaki pan or a shallow, wide cast iron pan over medium high. Add the sesame oil, coating the bo!om of the pan. Add the negi or scallions and cook until slightly wilted, then add the mushrooms and cabbage and cook until they just start to wilt. Next, add the tofu, noodles, komatsuna/shunjiku and the liquids from the bowl, and bring to a simmer.
In the meantime, break an egg into each of 4 serving bowls and whisk (chopsticks work well for this). Add some shichimi togarashi to the egg mixture at this point if you want some spice.
With the liquid simmering, everyone can add slice of beef to cook in the pot to the desired doneness. I like my beef still pink but cooked. Dip the cooked meat into the beaten egg and eat right away. Do the same with the veggies: remove from the pot, dip in egg, eat. Repeat until the beef and veggies are gone.
Alternate Version:
Sauté just half of the vegetables, tofu and noodles, and add half of the liquid to the pot. Then, you can add more liquid and veggies throughout the meal. This keeps the vegetables from overcooking, which some people prefer.
Serve with a side of cooked rice.