Sukiyaki

Edited by Seighart, Eng, Graeme, Rafah Perlado and 1 other

RafahPerlado sukiyaki.jpg

Sukiyaki is a Japanese noodle soup dish, much like shabu-shabu and hot pot. The difference is that Sukiyaki has a sweeter taste, while shabu-shabu is much more savory. Sukiyaki is usually made up of jelly noodles, thinly sliced beef, mushrooms and other vegetables, and fused with other Japanese seasonings. There are lots of Sukiyaki renditions, including vegetables, fish, chicken, and pork sukiyaki. Whatever your diet might be, sukiyaki has it all.

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Dry Ingredients

  1. 1
    400 grams beef
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  2. 2
    100 grams rice vermicelli noodles
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  3. 3
    3 pieces dried shitake mushroom
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  4. 4
    1 piece white onion
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  5. 5
    30 grams carrots
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  6. 6
    100 grams napa cabbage
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  7. 7
    30 grams spring onions
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  8. 8
    30 grams enoki mushroom
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  9. 9
    340 grams tofu
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  10. 10
    2 eggs, served in separate bowls
    RafahPerlado ingsuki.jpg
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Sauce Ingredients

  1. 1
    1/2 cup mirin
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  2. 2
    2 1/2 cups water
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  3. 3
    1 tablespoon dashi powder
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  4. 4
    1/2 cup Japanese soy sauce
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  5. 5
    4 tablespoons brown sugar
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  6. 6
    3 tablespoons butter
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Equipment

  1. 1
    Sukiyaki pot or non stick deep pan
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  2. 2
    Chopping board
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  3. 3
    Knife
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  4. 4
    Miss en place bowls
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  5. 5
    Chopsticks
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  6. 6
    2 small mixing bowls
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Procedure

  1. 1
    In a small bowl, soak the dried shitake mushroom in hot water to soften.
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  2. 2
    Put the beef in the freezer for about 15 minutes to make it easier to cut the beef thinly.
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  3. 3
    Slice the beef into paper thin slices, bite size
    .
    Set aside in the refrigerator.
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  4. 4
    Soak the rice noodles into a basin of tap water
    .
    When noodles are tender, cut them into shreds and set aside.
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  5. 5
    Slice the softened shitake mushrooms into quarters.
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  6. 6
    Thinly slice the white onion.
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  7. 7
    Slice the carrots into bite size strips.
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  8. 8
    Roughly chop the napa cabbage into bite sizes.
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  9. 9
    Remove the leafy part of the spring onion
    .
    You'll only be needing the white part. Cut into strips.
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  10. 10
    Wash the enoki mushroom and set aside.
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  11. 11
    Cut the tofu into bite size cubes.
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  12. 12
    Boil the following ingredients
    :
    Mirin, water, dashi powder, Japanese soy sauce and brown sugar.
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  13. 13
    Heat the sukiyaki pot or non stick deep pan.
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  14. 14
    Melt in the butter, saute the onions, add the beef and cook until the color changes
    .
    Set the beef on one side of the pot. Add the carrots, shitake mushrooms, spring onions, cabbage, enoki mushroom, noodles and tofu around the pot.
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  15. 15
    Pour the mirin-dashi mixture
    .
    Simmer for about 1 minute or more.
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  16. 16
    Serve alongside a raw egg in a separate bowl.
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Notes

  • You can substitute beef for any other meat of your liking.
  • When arranging the ingredients in the pot, make sure that the beef and noodles are separated, because the calcium present into the noodles will toughen the meat.
  • Eggs should be served raw and separately because this is where you keep the meat and vegetables before eating. Usually soy sauce is added into the lightly beaten egg.
    RafahPerlado eggy.jpg

Note: Photos above are just sample brands of the ingredients. This does not mean that the same brands are needed in preparing this recipe. You can always change things according to what you prefer.

The pictures are just sample photos on how to execute a certain procedure.

If you have problems with any of the steps in this article, please post in the comments section below.

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Article Info

Categories : Ethnic Foods

Recent edits by: Rafah Perlado, Graeme, Eng

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