Sukiyaki

Japanese Hot Pot

Japan

Main course
4 persons
30
Mild

Sukiyaki is a Japanese one-pot, hotpot dish. It consists of thinly sliced beef, noodles, tofu, Chinese cabbage, enoki and possibly other ingredients. Sukiyaki is eaten mostly on colder days of the year and especially at celebrations around the Japanese New Year. Sukiyaki is usually prepared directly on the table. The ingredients of sukiyaki are slowly braised in a shallow iron pot with a mixture of sake, soy sauce, sugar & mirin. Before being eaten, the sukiyaki is dipped in a bowl of raw eggs (optional).

Ingredients

- 240 ml Hon Mirin Cooking Wine 14%

- 240 ml Shoyu Soy Sauce (Healthy Boy)

- 2 packages Fresh Udon Noodles

- 1 pack Firm Silken Tofu (Tetra Pak)

- 8 mushrooms Dried Shiitake Mushrooms

- 1 package Shirataki Fine

- 1 tbsp Rice Oil

240 ml Sake

50 g Sugar

Pair of Chinese cabbage leaves

2 Spring onion large stems

1 white onion

500 g Rib Eye: thinly sliced

1 tbsp Basterd sugar

240 ml Water

Preparation method for Sukiyaki

Bring the sake, mirin, sugar and soy sauce to the boil. Once this mixture is boiling, turn off the heat and set aside.
Cook the udon briefly until they no longer stick together and then drain and rinse with cold water to prevent the noodles from boiling.
Soak the shiitake in warm water for 10 minutes, then cut off the stalk. Then cut the Chinese cabbage into bite-sized pieces.
Cut the tofu into smaller pieces.
Rinse the shiritaki noodles under the tap and let them drain well.
Have all ingredients ready on a large plate, or several plates.
Prepare an electric hob or gas cooker, place a refractory pot on it and switch it on.
Heat 1 tbsp rice oil in the pot. Then fry a few pieces of meat with caster sugar.
Pour 1 ⅓ cup of Sukiyaki sauce and 1 cup of water into the pot, or until ⅔ of the ingredients are immersed in the sauce. Place some ingredients in the pot (except udon). Put the lid on and bring to the boil. Once it is boiling, turn the heat down and simmer until the ingredients are tender.
Then start eating and always add new ingredients for cooking. If the stock becomes too strong you could add water or the sukiyaki sauce if it faints.
When almost everything is used up, add the udon and empty the entire pot.