Sukiyaki: A Harmony of Beef, Vegetables, Tofu, and a Sweet broth.
This Sukiyaki recipe comes with a bit of history. In 2003 when I opened my Japanese restaurant in Tucson, I wanted to offer something unique. That something was a Sukiyaki / Shabu-Shabu bar. It had been done in NYC and LA, but had not yet made it much further out into the public view. We constructed a custom seven-seat table-height bar with an induction burner dropped into the black galaxy granite countertop. Trying to describe to the contractor why we needed seven 12″x14″ squares cut out of the solid granite was a challenge. However, the final product looked amazing.
Then came the challenge of obtaining approval from the County Health Department for a food preparation and serving method that had never been done before in Arizona. After some creative storytelling of the background of Shabu-Shabu and Sukiyaki, the use of induction burners for safety without the need of a complex ventilation system, and several rounds of teleconferences with safety officials over a three-month period, we were finally given the green light. This brings me to the recipe I present you here.
The origins of Sukiyaki can be traced back to the late 19th century during the Meiji era in Japan. The dish evolved over time, incorporating different ingredients and cooking styles. This authentic recipe guides you through the process of creating a delicious and heartwarming Sukiyaki that captures the essence of this cherished Japanese dish. With its simple ingredients and easy-to-follow steps, you can bring the warm, comforting flavors of Japan into your home.
Why You’ll Love This Recipe
- Authentic flavors that transport you to Japan
- Cozy and comforting, perfect for colder months
- Interactive dining experience that brings people together
- Customizable with your favorite ingredients
- Easy to make with readily available ingredients
- Impressive dish to share with family and friends
What is Sukiyaki?
Sukiyaki (すき焼き) is a Japanese hot pot dish featuring thinly sliced beef, vegetables, tofu, and other ingredients simmered in a sweet and savory broth. The broth is typically made with soy sauce, mirin, sugar, and dashi (a Japanese soup stock). Diners cook the ingredients in the hot broth at the table, then dip the cooked items in beaten raw egg before eating.
Ingredients
Sukiyaki
- 1 tbsp oil
- 1 pound beef ribeye thinly sliced
- 3 heads baby bok choy cut into bite-sized pieces
- 2 cups napa cabbage cut into bite-sized pieces
- 2 carrots thinly sliced
- 1 bunch enoki mushrooms
- 1 cup mushrooms shiitake, maitake, or baby portobello
- 1 block firm tofu
- 1 package shirataki noodles rinsed
Instructions
Sukiyaki
- Prepare all of the sukiyaki items and put on a large plate and set aside.
- Heat sukiyaki pan or cast iron skillet over medium-high heat.
- Add oil and heat until just starting to smoke slightly.
- Add sliced beef and brown.
- Add Sukiyaki sauce and bring to a simmer.
- Add all other ingredients by the large handful so that an even amount of each ingredient is represented in the pan.
- Serve over a portable burner at medium-high heat, adjusting as you go.
- Add ingredients and more sauce to the pan to keep a flow and rhythm of eating, cooking, adding, stirring maintained without overflowing the pan.
Sukiyaki Sauce
- Mix ingredients into a medium saucepan.
- Bring to boil, stirring, then remove from heat.
Notes
Recipe Tips
- Partially freeze the beef for easier slicing
- Customize with your favorite vegetables and ingredients
- Add udon or other noodles for a heartier meal
- Use a portable burner to keep the broth simmering at the table
- Provide individual bowls for each person to hold their cooked ingredients
Serving Suggestions
Serve Sukiyaki as a communal meal, with everyone gathered around the table cooking and eating together. This interactive dining experience is perfect for colder months and special occasions.Serve with:
- Steamed rice
- Additional vegetables like carrots, bok choy, or cabbage
- Pickled ginger (gari) to cleanse the palate between bites
- Japanese green tea or sake
Variations
- Use pork or chicken instead of beef
- Add mochi cakes or dumplings for a different texture
- Include enoki or oyster mushrooms for extra umami flavor
- Make a vegetarian version with vegetable broth and more vegetables
- Try a spicy version with the addition of chili oil or shichimi togarashi (Japanese seven-spice blend)
Storage
While Sukiyaki is best enjoyed freshly cooked, you can store any leftover broth and cooked ingredients in separate airtight containers in the refrigerator for up to 3 days. Reheat the broth in a pot over medium heat and add the cooked ingredients to warm through before serving.Nutrition
Find more great Nosh With David Recipes, including authentic Korean recipes like this one, at https://www.noshwithdavid.com/recipes/
Rating added.