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Sukiyaki

Looking for a great meal to drink beer with, wait, let me start over. Looking for the best meal for winter to share with a bunch of friends? Japanese Sukiyaki is a warm and savory meal that is so much more fun because it's cooked at the table. As soon as the lid is lifted everyone can start dipping their chopsticks into the pot and pull out a warm bite to dip into their egg bowl.

When you get to the bottom of the nabe and everyone is stuffed it's time for the best part of the meal. Add a few cups of rice or whole wheat noodles to the pot. Stir it around to pick up all the great flavors and everyone gets one final bowl for dessert.

Ingredients

  • 21 oz (1.25 lbs) Beef loin or round, sliced very thin (buy at an Asian grocery or place an order 24 hours in advance at Berkeley Bowl or Whole Foods)
  • 18 oz Chinese cabbage (1/4 head)
  • 4 green onions
  • 4 oz (0.25 lbs) Chrysanthemum leaves
  • 20 oz (1.25 lbs) Shirataki filaments (mung bean noodles)
  • 8 Shiitake mushrooms
  • 12 oz (0.75 lbs) Grilled tofu
  • 1 1/2 oz Enoki mushrooms
  • Beef suet
  • 1/2 Tbs Sugar

Warishita (Sukiyaki cooking sauce)

  • 1 Cup dashi
  • 6 Tbs soy sauce
  • 6 Tbs mirin
  • 2 Tbs sugar
  • 2 Tbs sake

Instructions

  1. Remove the cabbage core and wash each leaf individually. Slice into 2" pieces.
  2. Remove root of green onion. Cut white part into 3/8" diagonal pieces. Cut green part into 2" pieces.
  3. Remove tough ends of Chrysanthemum leaves. Cut into 2" lengths.
  4. Boil pot of water and remove from heat. Add Shirataki filaments and remove after 5 minutes. Cut into 3" pieces.
  5. Trim stems from Shiitake mushrooms. Cut stars into the cap of the mushrooms.
  6. Cut tofu into 1" cubes.
  7. Cut off discolored ends of Enoki mushrooms.
  8. Combine all ingredients for the Warishita in a small saucepan and bring to a boil. Simmer a few minutes. Allow to cool and transfer to a sauce pot.
  9. Heat the Sukiyaki pot and coat inside with beef suet. Lay beef down evenly in pot and briefly cook both sides.
  10. Pour in Warishita to cover the meat and bring to a boil.
  11. Arrange half of the remaining ingredients, cover and let simmer until vegetables are cooked. 
Each diner should have a small bowl with a raw egg cracked and scrambled. Dip the Sukiyaki into the egg mix to cool just before eating.