Sukiyaki Recipe すき焼き

justonecookbook.com

Jean-Marie Talvo

subheading: For the Kombu Dashi (for diluting the cooking sauce; as needed):

2 cups water

1 piece kombu (dried kelp) (2 x 2 inches, 5 x 5 cm; 5 g per piece)

subheading: For the Sauce (yields roughly 1⅓ cups):

½ cup sake

½ cup mirin

3 Tbsp sugar

½ cup soy sauce

subheading: For the Sukiyaki:

4 leaves napa cabbage ( 12 oz, 340 g)

¼ bunch shungiku (chrysanthemum greens) ( 3.5 oz, 100 g)

1 Tokyo negi (naga negi; long green onion) (white part only; or 1 leek/ 4 green onions)

6 inches gobo (burdock root) ( 1.6 oz, 45 g)

½ onion ( 3.5 oz, 100 g)

½ package enoki mushrooms ( 1.75 oz, 50 g; skip or use other mushrooms)

½ package maitake mushrooms ( 1.75 oz, 50 g; skip or use other mushrooms)

2 shiitake mushrooms ( 1.75 oz, 50 g; skip or use other mushrooms)

½ package broiled tofu (yaki dofu) (one package is 9 oz, 255 g; or use medium-firm (momen) tofu)

1½ inches carrot (optional, for decoration and color)

½ package shirataki noodles ( 3.5 oz, 100 g; or cellophane/yam noodles)

½ lb thinly sliced beef (chuck or ribeye) (or slice your own meat; skip for vegan/vegetarian and use more tofu, mushrooms, and vegetables)

1 Tbsp neutral oil (or 1 small piece of suet (raw beef fat))

subheading: For Serving:

2 large eggs (50 g each w/o shell) (optional, for dipping; for safety, buy pasteurized eggs or make sous vide eggs; skip for vegan)

subheading: For the Shime Finishing Course:

1 serving udon noodles (cooked and drained)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer