Sukiyaki is a popular one-pot meal which is usually cooked at the table as you eat. The word "yaki" means "sautee" or "grill" in Japanese. The word is used because meat is sauteed in the hot skillet. The main ingredient in sukiyaki is usually beef which is thinly sliced. Meat slices and ingredients are simmered in soy sauce based soup. In different regions of Japan, sukiyaki is cooked differently.
Yield: 4 servings
- 1 lb thinly sliced beef, cut into bite-size pieces
- 1 package shirataki noodles (made from yam cakes) or cellophane noodles, washed and drained, cut into 3 inch lengths
- 8 shiitake mushrooms, stems removed
- 1 enoki mushroom, trimmed
- 1 negi or leek, washed and sliced into 2 inch lengths
- 1/2 Chinese cabbage, washed and cut into 2 inch wide pieces
- 1 yaki-dofu (grilled tofu), cut into bite-size pieces
- 1 shungiku (chrysanthemum greens), washed and cut into 2 inch lengths *if available
- For sukiyaki sauce:
- 1/3 cup soy sauce / 3 Tbsp sake / 5 Tbsp sugar / 3/4 cup water
- For dipping: 4 pasteurized eggs *optional
Arrange ingredients on a large plate and place the plate on the table. Mix soy sauce, sake, sugar, and water to make sukiyaki sauce. Set an electric pan or a skillet on the table. *After this point, cooking is done at the table as you eat. Heat a little oil in the pan. Fry some beef slices, then pour sukiyaki sauce in the pan. Add other ingredients when the sauce starts to boil. Simmer until all ingredients are softened. It's ready to eat. Dip the cooked sukiyaki into the raw, beaten eggs if you would like. As the liquid is reduced, add more sukiyaki sauce or hot water.