Sukiyaki

Sukiyaki (鋤焼, or more commonly すき焼き) is a Japanese dish that is prepared and served in the nabemono (Japanese hot pot) style. Different regions have different ways of preparing sukiyaki. In the Kanto style, warishita (a mixture of sake, soy sauce, sugar, mirin and dashi) is poured and heated in a pot, then meat, vegetables and other ingredients are added and simmered together. In Kansai-style sukiyaki, meat is heated in the pot first. When the meat is almost cooked, sugar, sake and soy sauce are added, then vegetables and other ingredients are added last. Thinly sliced beef is usually used for sukiyaki, although in the past, in certain parts of the country (notably Hokkaidō and Niigata) pork was also popular. Other ingredients added to modern sukiyaki include chicken (tori-suki), fish (uo-suki), udon noodles (udon-suki), negi, shiitake mushrooms, shirataki and slightly grilled tofu. In both styles, raw eggs are used as a dipping sauce and steamed rice with black sesame seeds is served. Tools: 1. 8-10”D sukiyaki pan, cust iron 2. serving bowls for pasteurized eggs dipping sauce 3. tabletop burner

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Wash, slice, and arrange sukiyaki ingredients on serving platters.

Step 2

Measure and combine the ingredients for warishita broth. Prepare individual serving bowls and eggs. Precook what needs to be precooked.

Step 3

Set a sukiyaki pan on a tabletop burner at the table. Add about a cup of warishita broth and bring it to simmering over medium-low heat.

Step 4

Add about half of the noodles, tofu, shiitake, negi/scallions, and greens placing each in its distinct area in the pan. Simmer them over medium heat for 2-3 minutes until heated.

Step 5

Cook meat for a few seconds on each side.

Step 6

Transfer cooked sukiyaki to individual bowls with beaten eggs. Eat hot with a bowl of Japanese rice on the side.

Step 7

When warishita is boiled off, add more to the pan. Continue cooking, serving, and eating until all the ingredients are used.