Traditional Sukiyaki Japanese Recipes

JAPANESE SUKIYAKI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Rinse with cool water to stop the cooking process and set aside.
• Heat a wok over medium-high heat and add oil. Sear beef slices in the pan until browned, about 3 minutes. Add sugar, soy sauce, sake, white wine, and white pepper. Add cabbage, celery, mushrooms, and scallions and cook 10 to 15 minutes more.
• Adjust seasoning if necessary with additional soy sauce, wine, sake, or sugar.

SUKIYAKI

Steps:

• Mix soy sauce, sugar, stock, and mirin together in a bowl. Arrange meat and vegetables on a large platter. Heat an electric skillet to 375 degrees F.
• Add oil to the skillet and heat. Brown meat in the oil, adding sugar slowly. Move the meat to the corner of the skillet when well browned. Add other vegetables, keeping each separate. Add sauce and cover. Bring to a boil and cook for 2 minutes. Uncover and turn all ingredients while cooking 2 minutes more. Serve on small plates.

TRADITIONAL BEEF SUKIYAKI

Steps:

• Combine water, soy sauce, sugar, and sake in a bowl to make broth.
• Arrange beef, tofu, Chinese cabbage, yam noodles, shiitake mushrooms, enoki mushrooms, and green onion on separate plates on the table.
• Heat oil in an electric skillet or a large skillet set over a hot plate at the table. Add beef slices; cook and stir until browned, about 1 minute. Pour in some broth; bring to a boil. Stir in tofu, cabbage, noodles, shiitake mushrooms, enoki mushrooms, and green onion; simmer until softened, about 5 minutes.
• Ladle cooked sukiyaki mixture into serving bowls. Replenish broth in the skillet.
• Crack each egg into a small bowl and beat lightly. Serve sukiyaki alongside eggs for dipping.