Sukiyaki
Edited by Seighart, Eng, Graeme, Rafah Perlado and 1 other
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.
Dry Ingredients
- 1400 grams beef
- 2100 grams rice vermicelli noodles
- 33 pieces dried shitake mushroom
- 41 piece white onion
- 530 grams carrots
- 6100 grams napa cabbage
- 730 grams spring onions
- 830 grams enoki mushroom
- 9340 grams tofu
- 102 eggs, served in separate bowls
Sauce Ingredients
- 11/2 cup mirin
- 22 1/2 cups water
- 31 tablespoon dashi powder
- 41/2 cup Japanese soy sauce
- 54 tablespoons brown sugar
- 63 tablespoons butter
Equipment
- 1Sukiyaki pot or non stick deep pan
Procedure
- 1In a small bowl, soak the dried shitake mushroom in hot water to soften.
- 2Put the beef in the freezer for about 15 minutes to make it easier to cut the beef thinly.
- 3Set aside in the refrigerator.Slice the beef into paper thin slices, bite size.
- 4When noodles are tender, cut them into shreds and set aside.Soak the rice noodles into a basin of tap water.
- 5Slice the softened shitake mushrooms into quarters.
- 6Thinly slice the white onion.
- 7Slice the carrots into bite size strips.
- 8Roughly chop the napa cabbage into bite sizes.
- 9You'll only be needing the white part. Cut into strips.Remove the leafy part of the spring onion.
- 10Wash the enoki mushroom and set aside.
- 11Cut the tofu into bite size cubes.
- 12Mirin, water, dashi powder, Japanese soy sauce and brown sugar.Boil the following ingredients:
- 13Heat the sukiyaki pot or non stick deep pan.
- 14Set the beef on one side of the pot. Add the carrots, shitake mushrooms, spring onions, cabbage, enoki mushroom, noodles and tofu around the pot.Melt in the butter, saute the onions, add the beef and cook until the color changes.
- 15Simmer for about 1 minute or more.Pour the mirin-dashi mixture.
- 16Serve alongside a raw egg in a separate bowl.
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.
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 ask a question for more help, or post in the comments section below.
