Sukiyaki

AmberDairy-Free, MainLeave a Comment

This is so good, my sister wanted this AGAIN the night after we made it! My Nana, my special guest for this special episode, will show us how to make this easy, tasty, healthy Japanese dish that I tried for the first time while I was in Japan! Thank you Nana! 😀

Thank you for watching, and I’d love to hear from you!

xoxo -Amber

Sukiyaki
This is so good, my sister wanted this AGAIN the night after we made it! My Nana, my special guest for this special episode, will show us how to make this easy, tasty, healthy Japanese dish that I tried for the first time while I was in Japan! Thank you Nana! 😀
Print
Broth
  1. 1 cup Soy Sauce
  2. 1 cup Mirin
  3. 1/2 cup Sake (good enough to drink)
  4. 1/2 cup Water
  5. 1-2 Tablespoons sugar
Hot Pot Ingredients
  1. Super thinly sliced beef
  2. Fresh shiitake mushrooms
  3. Onion
  4. Shirataki (yam noodles)
  5. Baby bok choy
  6. Udon noodles
  7. Mochi (pounded rice cake)
  8. Grilled tofu
  9. Enoki mushrooms
Broth
  1. Put all ingredients into a saucepan and bring to a boil.
Prepping the Ingredients
  1. Wash and separate the enoki mushrooms and baby bok choy.
  2. Clean the shiitake mushrooms. Cut off the stem, and cut in designs if you wish (see video)
  3. Cut the onion into slices
  4. Wash and slice the tofu into bite-sized pieces.
  5. In cold water, submerge the shirataki. Bring to a boil, let it boil for 4 minutes, and drain. The noodles are super long, so cut them shorter using clean kitchen scissors.
  6. If the udon noodles are stiff and stuck together after taking it out of the packaging, submerge in lukewarm water and break it apart.
  7. Put all the above ingredients plus the beef and mochi on a large plate.
Cooking
  1. At the table, coat the bottom of your hot pot with oil. When it is hot, add some of your onions and sauté, Add some of the beef. Pour in enough broth to almost cover the beef and onions. Move them aside and add the shirataki, tofu, and mushrooms. Cover and cook until veggies are tender.
  2. As the veggies and beef cook, they add to the flavor of the broth and the flavor soaks into the food. Delicious.
  3. The udon and mochi tend to soak up a lot of liquid, so wait until the beef and veggies are done, then add them to the sweet savory broth. Cook the mochi until it is super soft and gooey. You will need a spoon to scoop it out.
  4. As you cook, much of the liquid will evaporate, intensifying the flavor of the broth. Add water as you go, to prevent it from becoming too strong. Feel free to add more mirin or sake to balance out the flavor as you like.
  5. To serve, scoop out whatever ingredients you want into your bowl, and drizzle the broth on top. Traditionally, people then dip the cooked beef and veggies in a bowl of very fresh, raw beaten egg.
Cook With Amber http://www.cookwithamber.com/

Leave a Reply

Your email address will not be published. Required fields are marked *