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Sukiyaki

Sukiyaki

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In this Kanto-style sukiyaki recipe, all ingredients — beef, noodles, vegetables and mushrooms — are cooked in sukiyaki sauce and arranged in bowls.
Because half the world is scared of eating raw eggs, we make it optional at home. Those who want to dip their food in beaten raw egg may do so. Those who don't can just enjoy the myriad of ingredients, and delicious sauce, in their bowl.
Course Soup
Cuisine Japanese fusion
Prep Time 10 minutes
Cook Time 10 minutes
Soaking time for the noodles 20 minutes
Total Time 40 minutes
Servings 4 people
Author Connie Veneracion

Ingredients

Sukiyaki sauce (warishita)

  • ¾ cup Japanese soy sauce
  • ¾ cup mirin
  • ¾ cup sake
  • 4 cups dashi
  • 2 tablespoons light brown sugar

Beef, mushrooms, vegetables and noodles

  • 500 grams well-marbled sukiyaki-cut beef cut into two-inch strips
  • 1 carrot peeled and thinly sliced
  • 4 to 8 bunches bok choy cut into halves vertically and rinsed well under the tap
  • 8 shiitake (caps only) sliced
  • 300 grams shimeji root ends cut off and discarded
  • narutomaki slices as many as you like
  • 150 grams cellophane noodles soaked in warm water for 20 minutes and drained

To garnish

  • mung bean sprouts optional
  • sliced scallions

Instructions

  • Heat a heavy thick-bottomed pot on the stove.
  • With the heat on medium, spread the fatty beef on the pan.
  • Cook for a minute or so without disturbing then stir and continue cooking just until no longer pink.
  • Push the beef to one side of the pot and arrange the mushrooms, bok choy, carrot and narutomaki on the empty space.
  • Turn up the to high, stir together all the ingredients for the sukiyaki sauce, pour into the pot and allow to boil. Cook everything for two to three minutes, pushing down the solid ingredients into the sauce.
  • Using kitchen tongs or a pair of chopsticks, lift out the beef, mushrooms, bok choy, carrot and narutomaki, divide and arrange in four bowls.
  • With the heat still on, drop in the drained noodles into the sauce and cook for two to three minutes.
  • Scoop out the noodles and divide among the four bowls.
  • If adding mung bean sprouts, add them now.
  • Taste the sauce. If it's too strong, add a little water and allow to boil.
  • Carefully ladle the hot sauce into the bowls.
  • Sprinkle in scallions.
  • Serve your sukiyaki immediately.