This traditional Sukiyaki preparation brings the warmth of a Japanese hot pot to your dining table. Thinly sliced beef simmers in a rich, sweet-savory broth made from soy sauce, sugar, and sake, creating a tender and flavorful main course. The dish is enhanced with an array of fresh vegetables including crisp scallions, sweet onions, earthy mushrooms, and spinach. Ideal for sharing, it offers a comforting balance of textures and tastes. Perfect for family dinners or cozy gatherings, this recipe captures the essence of communal cooking. Serve with raw egg for dipping to create a luxurious, silky coating for each bite. It is a hearty, satisfying meal that is surprisingly simple to assemble with fresh ingredients.
Sukiyaki 1
Description
This traditional Sukiyaki preparation brings the warmth of a Japanese hot pot to your dining table. Thinly sliced beef simmers in a rich, sweet-savory broth made from soy sauce, sugar, and sake, creating a tender and flavorful main course. The dish is enhanced with an array of fresh vegetables including crisp scallions, sweet onions, earthy mushrooms, and spinach. Ideal for sharing, it offers a comforting balance of textures and tastes. Perfect for family dinners or cozy gatherings, this recipe captures the essence of communal cooking. Serve with raw egg for dipping to create a luxurious, silky coating for each bite. It is a hearty, satisfying meal that is surprisingly simple to assemble with fresh ingredients.Ingredients
Directions
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Slice the beef meat as thinly as possible using a sharp cleaver or chef's knife.
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Cut the scallions diagonally into 1.5-inch lengths.
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Cut the onions in half lengthwise, then slice them thinly.
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Cover the dried black mushrooms with hot tap water to rehydrate; soak for at least 30 minutes, or several hours for best results.
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Remove the dried mushrooms from water, cut off tough stems, and discard; leave mushrooms whole, halve, or quarter if large.
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Trim the stems of fresh mushrooms and wipe clean with damp paper towels, then slice.
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Wash spinach leaves carefully and trim stems.
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Blanch the fresh snow peas briefly in boiling water.
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If using dried bean threads (devil's food noodles), cover with very hot tap water and soak for 30 minutes or until plumped up; if using canned or fresh noodles, drain and rinse.
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If noodles are bound by rubber bands, leave them on during soaking, then snip the noodles into shorter lengths and remove the bands.
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Drain and rinse the tofu in cool water, then cut into cubes.
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Combine the sauce ingredients (soy sauce, sugar, sake, and beef stock) in a saucepan and heat just enough to dissolve the sugar.
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Let the sauce cool and refrigerate until needed.
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Arrange the sliced meat, suet, prepared vegetables, tofu, and noodles in attractive piles on a serving platter.
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At serving time, break raw eggs into small individual bowls for dipping.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 65.7kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 24.8mg2%
- Total Carbohydrate 13.0g5%
- Dietary Fiber 4.6g19%
- Sugars 5.6g
- Protein 4.0g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
