← Back to Search Results Asian, Japanese
japanese-beef-and-vegetable-hot-potnbsp

Photo by: Laura Ferroni
Comments: 0
 

Recipe

Sukiyaki

Sukiyaki was one of the few Japanese dishes Grandma Kimiye Hayashi cooked for her children when they were growing up. She would throw in whatever vegetables were available—mostly carrots and celery—despite the fact her kids didn’t care too much for them. Sukiyaki is a versatile dish and traditional ingredients include tofu, Japanese scallions (negi), and chrysanthemum leaves (shungiku), but you can add bamboo shoots and any leafy vegetable such as Chinese cabbage or spinach. Traditionally, sukiyaki is cooked at the table in a sukiyaki pan that has been greased with suet (beef fat). In this “modern” method, the sukiyaki is cooked in the kitchen and served from a Dutch oven or crock pot to retain the heat.

Yield : Makes 6 to 8 servings as part of a multicourse family-style meal
Cooking Time : 45 minutes

Ingredients

For the Sukiyaki Sauce:

  • 1 cup dashi (see Notes) or chicken stock 
  • ½ cup Japanese soy sauce
  • ½ cup mirin or sake
  • ¼ cup sugar

For the Hot Pot:

  • 4 ounces shirataki (see Notes) or cellophane noodles
  • Boiling water
  • 2 tablespoons vegetable oil, divided, plus more as needed
  • 1 pound well-marbled tender beef (sirloin tip, top sirloin, or tenderloin), sliced paper-thin across the grain, then cut into bite-sized pieces
  • 1 large yellow onion, halved and cut into thin crescents
  • 4 ounces (1 cup) fresh shiitake, enoki, or button mushrooms
  • 2 medium carrots, peeled and cut into ¼-inch diagonal slices (1 cup)
  • 2 stalks celery, cut into ¼-inch diagonal slices (1 cup)
  • 5 green onions, white and green parts, cut into 2-inch diagonal lengths
  • 9-ounce package broiled tofu (yakitofu), cut into 16 pieces

Directions

To make the sukiyaki sauce, mix together the dashi, soy sauce, mirin, and sugar in a bowl. Taste and adjust seasonings if desired. Set aside.

In a heatproof bowl, soak the noodles in boiling water for 1 minute. Tip into a colander over the sink and rinse under cold running water. Cut them in half.

In a medium Dutch oven or heavy-bottomed pot, heat 1 tablespoon of the oil over high heat until it becomes runny and starts to shimmer. Add half of the beef and stir until the meat is no longer pink, 2 to 3 minutes. Transfer to a plate. Repeat with the remaining beef, adding more oil if necessary.

In the same Dutch oven, heat the remaining 1 tablespoon oil over medium-high heat. Add the onion, mushrooms, carrots, and celery and stir and cook until just wilted, about 4 minutes. Add the green onions and stir until they turn bright green, about 30 seconds. Add the sukiyaki sauce, noodles, cooked beef, and tofu. Mix well and bring to a gentle boil over medium heat. Cook until all the ingredients are heated through, 1 to 2 minutes. Serve hot with Japanese rice.

Optional: For a very traditional serving method (and only if the sukiyaki is kept bubbling over a brazier or hot plate at the table), crack one egg for each diner into individual bowls and beat with chopsticks. At the table, lift out pieces of beef, vegetables or noodle and dip in the egg before eating. This transfers the heat to the egg so you don’t scald your mouth.

Notes

The quality of beef in sukiyaki is very important. I use a cut called “Korean barbecue beef,” available in Asian markets, which are thin slices of sirloin or another prime cut of beef. Or ask your butcher to slice any tender, well-marbled beef into very thin slices. The noodle known as shirataki, literally “shining waterfall,” is made from the root of an aroid called devil’s tongue or snake palm. It can be found in Japanese markets and online at www.asianfoodgrocer.com.

Pat’s Notes: The best dashi is, of course, homemade. But several authentically flavored instant dashi powders are available. Simply mix with water. Ask for dashino- moto or hon-dashi in Japanese markets and well-stocked supermarkets. Check the list of ingredients before you buy as many brands contain monosodium glutamate (MSG).


© 2009, 2011 Patricia Tanumihardja

Note from Cookstr's Editors

Nutritional information is based on 8 servings and using cellophane noodles.

 

Nutritional Information

Nutrients per serving (% daily value)

284kcal (14%)
1112mg (46%)
27g
2g
10g (16%)
0g
2g (12%)
6g
1g
41mg (14%)
10g
17g
38mg
484mg
135mcg RAE (4%)
5mg (8%)
53mg (5%)
2mg (13%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

cooking-for-friends Cooking for Friends
by Gordon Ramsay
mexican-everyday Mexican Everyday
by Rick Bayless
martin-yans-china Martin Yan's China
by Martin Yan
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
new-american-table New American Table
by Marcus Samuelsson
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
raos-cookbook Rao's Cookbook
by Frank Pellegrino
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?