At home we are big fans of Japanese culture, including food, of course. A couple of years ago while celebrating a birthday in a Japanese restaurant in our area, we discovered Sukiyaki and immediately knew we were going to try it at home and so we did! Is really very easy to prepare once you got the right ingredients.
Sukiyaki is basically a sauce simmered in a hot-pot at the table centre where all the ingredients (beef, tofu, mushrooms and vegetables) are slowly cooked while eating. Udon are added at the end to soak the rest of the broth.
My approach to it is slightly simplified and I served everything already cooked in a big flat pot at the centre of the table, or sometimes in separates bowls, including the udon. I also add stock to the sauce because we like ours “soupy”
The sauce ingredients are the same you would use in a basic udon soup, check out the recipe Francesca, from SicilySelfies kindly gave me the other day, you’ll find it at the Vietnamese Pho Chay post comments.
Prepare those chopsticks and let’s dig in!
Preparation and cooking time (totally overlapped): 30 minutes
- 1/4 cup sake
- 1/4 cup mirin
- 1/4 cup light soy sauce
- 1 teaspoon sugar (optional, I don’t add sugar since the mirin is sweet enough for me)
- 200/250 g lean beef, cut into thin strips
- 2 cups beef or vegetable stock (dashi if you have some would be ideal)
- 250 g firm tofu, cubed
- 2 cups (Chinese) cabbage, chopped (I just used in-season local cabbage variety)
- 2 cups mushrooms of choice (I used re-hydrated dry Chinese mix)
- 2 spring onion, cut on the diagonal
- 200 g udon (I used fresh)
In a flat pot, bring the sake, mirin and soy sauce (and sugar if using) to a simmer. Add the beef, cook until browned and retire to a corner of the pot. Pour the stock , bring to a boil, lower the heat and add the tofu, cabbage, mushrooms and spring onion distributed in separates areas of the pot. Cover and cook until the mushrooms are soft and the cabbage cooked but crispy.
Meanwhile cook the udon separately, 3 minutes in boiling water, strain and add to one side of the pot.
Serve in the pot at the centre of the table and enjoy! I follow the tradition and eat the beef, mushrooms and vegetables first and the udon with remaining stock to finish.