Sukiyaki, Andy’s Take

Andy Fish

subheading: Broth:

2 cups dashi stock*

2 cups sake

1 cup soy sauce

½ cup sugar

note: I usually make mine from scratch but also make it with dashi granules (dashi no moto): 2 cups water to 1 teaspoon dashi no moto.

subheading: Ingredients:

1 to 2 blocks tofu (firm)

3 to 4 14-oz bags of yam noodles (water based rather than dry; see pic.)

2 lbs very thinly sliced fatty beef such as ribeyes

4 bunches green onions

2 cups bean sprouts

2 lbs mushrooms

6 servings of sticky rice

subheading: Prep:

Drain noodles from package and carefully rinse in water. Muy importante, as the noodles can have a odd taste if you don’t rinse.

Place tofu on a cutting board and place a plate over the top for about an hour. This forces out excess water. After you’ve drained, cut into 1-inch cubes.

Slice the green onions into ½-inch pieces.

Chop mushrooms. If you have shitaki mushrooms, be sure to remove stems. Extra points for maitake.

subheading: To cook:

In a large pot, layer as following: yam noodles, beef, tofu, mushrooms, sprouts, ¾ of the green onions.

Add dashi, sugar, soy sauce, and sake to pot. Do not stir! Cook at a low temperature. Make sure you taste the broth after it comes to a low boil so you can adjust sugar, soy sauce, and sake as desired.

Once the veggies on top are completely cooked through it’s done.

Add small scoop of sticky rice to bowl. Add sukiyaki ingredients, ladle broth over rice.

Add small handful of reserved (uncooked) green onions over bowl.

Don’t substitute mirin for sake, as this would require using less sugar.

If you substitute dry yam noodles for the wet noodles you run the risk of disintegrating the noodles as they cook.

This is a variation of a family recipe and is not how sukiyaki is normally prepared.

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