Sukiyaki
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. I won’t go into the history of Sukiyaki or the traditional methods of preparation. What I will give you is a simple and customizable list of ingredients that can make for a delicious, yet uncomplicated meal!
Sukiyaki is a one-pot dish that can be enjoyed family style. There are two different styles of preparation, but the only major difference is the order in which the sauce and ingredients are added. In one style, Kanto, you cook all the ingredients, including the beef, together in the sauce. In the second style, Kansai, you pan-fry the beef first, rendering the fat, then add the sauce and vegetables and cook. Either style is great! Additional note: I like to mix up the vegetables a bit, using other vegetables such as asparagus, bell peppers, sweet potatoes, etc. Get creative and find what you enjoy!
- 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
- 1 cup soy sauce
- 1 cup mirin
- 1 cup sake
- 1/2 cup sugar
- 1 cup water
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.
Mix ingredients into a medium saucepan.
Bring to boil, stirring, then remove from heat.
Special equipment needed: Portable burner, Sukiyaki pan or cast iron skillet, and one small bowl per person for serving.
Rating added.