Sukiyaki / すき焼き

The Most Famous Japanese Hot Pot
Paper-Thin Beef in Sweet Soy Sauce 

CIMG2199Sukiyaki may be the most famous Japanese hot pot dish. Actually it is not really very old as a Japanese dishes go. Sukiyaki traces its origins to the Beef Stew pr Gyuu Nabe  牛 鍋 which were popular in the late 19th century.

In Sukiyaki the Beef is sliced paper-thin and cooked, often at the table or table-side, in a sweet Soy Sauce broth along with Bean Curd (Tofu) and Vegetables.

Although the Raw Egg dipping sauce is optional, it seems to add a special, distinctive flavor, as well as a richer taste.

Sukiyaki
すき焼き

Japanese

Ingredients

For the Accompaniments:

Yaki Tofu and Eringi Mushrooms for Sukiyaki

Yaki Tofu and Eringi Mushrooms for Sukiyaki

3 cups Celery Cabbage (Hakusai)
¾ cup Spinach
2 cups Mushrooms
1 can sliced Bamboo Shoots, about 12 – 14 ounces
1 can Shirataki, drained

For the Stock:

1 -2 cups Dashi Broth
¼ cup Soy Sauce
1 – 2 tablespoons Sake
1 – 2 tab;es[ppns Sugar or to taste
2 pounds Beef Steak, sliced thin

how to use Japanese sake Sho Chiku Bai

i Sake

For the Dip:

Eggs, 1 per person

Method

Cooking with Napa Cabbage

Celery Cabbage

Arrange the Vegetables and Meat attractively on large platters and bring to the table to cook there.  An electric skillet or heavy skillet on a hot plate works best.  Or thou can cook it at the stove and bring to the table later (less fun).

First try out some suet or a tablespoon of oil on the  hot skillet.  Then add about a third of the beef and stir-cook until the Meat is slightly brown.  Sprinkle two heaping spoonfuls of Sugar, or to taste, also half a cup of Soy Sauce and 2 tablespoons of Sake and a cup of the Dashi Stock.  Bring to boiling and then push the Vegetables aside and add the Vegetables, a little at a time, truing to keep  the Vegetables separate. Stir and cook onl until tender, adjusting the temperature as necessary.

Keep adding Vegetables, more Sauce and more Meat to the pan, cooking and eating as you go along.  This recipe serves bout six.

For an authentic touch, have ready small individual bowls with beaten raw Egg, into which the Sukiyaki may be dipped.  Serve with steamed white Rice.

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Japan - Goldfish

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