Sukiyaki すき焼き
Sukiyaki すき焼き
Sweet-savory beef, veggies, tofu, and shirataki noodles bubbling away in one pan—Sukiyaki is Japanese comfort food you share both the cooking and the eating! Easy prep, cozy vibes, and perfect for casual and fun get-together. In Japan, many households have a table-top burner, but this simple dish can also be prepared on a stove.
Ingredients
Method
- Mix 1/3 cup each of soy sauce and mirin and 2 tbsp of sugar to make the sauce.
- Remove the stems from the fresh shiitake mushrooms. Make decorative cuts on the caps (optional).
- Remove the root of Japanese leek/scallions and slice them diagonally into about 2 inch-long pieces.
- Cut yaki-tofu into eight equally sized blocks.
- Drain shirataki noodles in a colander. Boil them in a pot until the water has returned to boil (few minutes), then drain the noodles again. Place them on chopping board and cut into easy-to-eat lengths.
- Heat frying pan on medium-high heat. Add 1 tbsp of vegetable oil, and then a few slices of the beef. Then add white parts of leek, and leave them for 1 to 2 minutes.
- Add the sauce, then add shiitake mushrooms, tofu, and shirataki noodles. Cook everything, still on medium high heat, stirring and flipping until the sauce is absorbed.
- If desired, crack 1 egg into an individual bowl for each person, and stir well with chopsticks (optional).
- Sukiyaki is ready! Each person adds a selection of the cooked ingredients to their individual bowl, coat with egg if used, and enjoy! Make sure the pan remains hot, whether you cook this on a table-top burner or kitchen stove! We hope you enjoy your "TOKYO FLAVORS, NEW YORK STYLE" meal! Itadakimasu!
Notes
Beef: The best place to buy sukiyaki-cut beef is a Japanese or Korean grocery store. Some butchers may be able to slice beef for sukiyaki, if they have a slicing machine.
Shiitake Mushrooms: It is preferable not to wash these mushrooms under water—you’ll lose that deep umami flavor. Just wipe them gently to remove any dirt.
Japanese Leek Substitute: If you can’t find Japanese leek (called negi), scallions are a great alternative.
Tofu: No yaki-tofu? Medium-firm tofu works perfectly well, too.
Oil: If you have beef fat (gyu-shi), use it instead of vegetable oil for extra richness and authentic flavor.
Egg Dipping: Dipping each bite in raw beaten egg is the traditional way, but only do it if you’re comfortable with the freshness of your eggs. If not, skip it—sukiyaki is still amazing with rice, beer, or sake alongside!
