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Sukiyaki 1 Nabemono

Sukiyaki 1 Nabemono***mwtd38 B recipe image
This recipe details the preparation of ingredients for Sukiyaki, a classic Japanese hot pot dish. It covers slicing thin beef, preparing vegetables, rehydrating dried mushrooms and noodles, and making the sweet and savory soy sauce base. The components are arranged for table-top cooking, allowing diners to cook and dip in raw eggs.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 799.1
Description
This recipe details the preparation of ingredients for Sukiyaki, a classic Japanese hot pot dish. It covers slicing thin beef, preparing vegetables, rehydrating dried mushrooms and noodles, and making the sweet and savory soy sauce base. The components are arranged for table-top cooking, allowing diners to cook and dip in raw eggs.
Ingredients
  • Eye of round beef
  • Suet (beef kidney fat)
  • Scallions (negi)
  • Medium Bermuda onions, peeled
  • Dried black mushrooms (shiitake)
  • Fresh mushrooms, sliced
  • Fresh spinach (horenso)
  • Fresh snow peas, blanched
  • Devil's food noodles (shirataki) or dried bean threads
  • Container fresh bean curd (tofu)
  • Raw eggs
  • Canned or homemade beef stock
  • Japanese soy sauce
  • Granulated sugar
  • Japanese rice wine (sake)
Directions
  1. 1
    With a sharp cleaver or chef's knife, slice meat as thinly as possible.
  2. 2
    Cover and refrigerate until serving time.
  3. 3
    Cut scallions diagonally in 1 1/2 inch lengths.
  4. 4
    Cut onions in half lengthwise, then slice them thinly.
  5. 5
    Cover dried mushrooms with hot tap water to re-hydrate; soak at least 30 minutes, preferably for several hours.
  6. 6
    Cut tough stems off and discard; leave mushrooms whole or cut in half, quarter if large.
  7. 7
    Trim stems of fresh mushrooms and wipe clean with damp paper towels; slice.
  8. 8
    Wash spinach leaves carefully and trim stems.
  9. 9
    Blanch snow peas.
  10. 10
    Open and drain can or package of devil's noodles (if using dried bean threads, cover them with very hot tap water and soak for 30 minutes or until plumped up).
  11. 11
    If noodles are bound by rubber bands, don't remove them until noodles soak; snip into shorter lengths, then cut bands off.
  12. 12
    Drain and rinse tofu in cool water, then cube.
  13. 13
    Combine sauce ingredients (beef stock, soy sauce, sugar, sake) in a saucepan and heat just to dissolve sugar.
  14. 14
    Cool and refrigerate until needed.
  15. 15
    Arrange meat, suet, and remaining ingredients except eggs and sauce in attractive piles on the platter.
  16. 16
    Platter can be arranged ahead and tightly covered and refrigerated, except for the onions, which should be cut at the last minute.
  17. 17
    Meat should be kept separate until serving time because escaping meat juices can stain other foods.
  18. 18
    Break raw eggs into small bowls at serving time.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 799.1kcal
% Daily Value *
Total Fat 37.7g59%
Saturated Fat 13.2g66%
Cholesterol 495.1mg166%
Sodium 3981.5mg166%
Total Carbohydrate 50.7g17%
Dietary Fiber 8.1g33%
Sugars 25.8g
Protein 64.7g130%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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