SUKIYAKI is the perfect nutritious dish for cooler weather to share among close friends.
My friend Ryoko makes the most wonderful Sukiyaki. Being from Japan it comes naturally to her, and I’m so glad that she showed me how to make it. We sat at her counter while talking and chopping the veggies. She explained that the meat you use is very important. She gets it sliced thinly from a butcher and prefers rib eye – the thinner the better for fast results. You can’t buy readily cut meat for sukiyaki otherwise, and it’s almost impossible to slice it yourself.
You could cook it on the stove although an electric skillet is the simplest and best thing to use since all the ingredients are served at the table. It’s actually quite easy to make if you chop and assemble everything beforehand. Just add what you like and noodles are optional – but since I love noodles I prefer adding them at the very end.
Add a little *dashi of this and a little **mirin and soy sauce to taste. If you’re not used to using these condiments you can go to any Japanese grocery store and ask someone that works there. They’ll know what you need.
Ryoko never uses a specific recipe but if you’ve never made it before I found an easy one online that you can adapt to suit your taste.
What you need:
Common ingredients include beef,tofu, negi (green onion), leafy vegetables, shiitake mushrooms and shirataki noodles. Have fun cooking and eating at-the-table!
Ingredients (serves 4):
- 1 lb. thinly sliced beef (she buys paper-thin rib-eye. You must get the butcher to cut it for you otherwise it will be too thick.
- 1 cube tofu
- 1/2 head nappa cabbage
- 2 carrots
- 1 bunch green onions
- 2 medium onions
- 7-8 shiitake mushrooms
- 7-8 white button mushrooms
- 1 Tbsp. oil
- 1 package frozen *udon noodles (optional)
- 1/3 cup soy sauce (I prefer low-sodium)
- 3 Tbsp. sake (Japanese rice wine)
- 3-5 Tbsp. sugar (to taste)
- 3/4 cup water
Cut all ingredients into bite-sized pieces. Arrange all ingredients on a large plate for a beautiful display.
Mix ingredients for sukiyaki sauce in a separate bowl.
Add a little vegetable oil to an Electric Skillet, and set the temperature to high. Once the surface is hot, sauté some of the beef slices until brown. Add other ingredients.
Pour half the sukiyaki sauce in the pan, and close the lid. Simmer until the ingredients are cooked through.
Everybody should take as much as they’d like to eat. Keep adding more ingredients and sauce as they disappear from the pan. Feel free to add more or less sugar, soy sauce and water to adjust the flavor of the sauce.
If you can find frozen udon noodles in your supermarket, add it to the sauce to enjoy a whole new meal.
楽しみます= Tanoshimimasu = ENJOY!
*What is Dashi?
Dashi is a flavouring stock used in Japanese cuisine, giving that quintessential Japanese flavour to your favourite foods. It all starts with something called “umami”, which when translated from Japanese to English, “savoury” is probably the closest word. Umami was discovered as one of the five senses to accompany sweet, sour, bitter and salty and is a more friendly name for the taste of glutamates.
**What is Mirin?
Mirin is a common staple used in Japanese cooking. It’s a type of rice wine, similar to sake, but with a lower alcohol and higher sugar content.
Have you ever made it?
Photos: d. king
Source for recipe: http://www.zojirushi.com/