I know Sukiyaki, the song- a beautiful, sentimental song translated from a popular Japanese song but I had no idea what a sukiyaki dish was, I did have a vague childhood recollection of it as sauteed meat and veggies but I can’t quite remember the taste. I recently had sukiyaki from a Japanese resto and it has a distinct taste of Japanese soy sauce and mirin; it didn’t have any veggies at all, just beef in broth ..hmmm, now I wonder if they have forgotten to put the rest of the ingredients before serving it to us.
Sukiyaki from what I’ve gathered is a one-pot (or pan in my case) Japanese dish with thinly sliced meat, most often beef and some veggies. Suki means spade and yaki is to grill or broil; according to the story of how this dish came about, a peasant having no decent pot/pan to cook on for his unexpected noble guest, decided to use his spade and used it for cooking and served the food in it as well. How ingenious :0
It is quite a flexible dish, you can add or omit some ingredients as you please as long as you have the base which is the sukiyaki sauce/broth and the meat, of course. For substance, mushrooms, tofu, cabbage, leeks or spring onions, glass noodles-the basic ingredients for sukiyaki- are added.
I think the important thing to keep in mind here when making substitutions, make sure that it cooks quickly, that’s why you need to cut or slice ingredients into small or thin pieces. (ahaha, I sound like I know a lot about this dish -thanks to google and wikipedia, actually I’m just making a valid excuse for my lack of ingredients.. 😉 lol it’s my first time to cook this dish).
prepare the veggies.. I made some substitutions with ingredients that I have on hand
saute the beef..I use breakfast steak..it’s already thinly sliced but I should have cut it into smaller slices..lazy me
add the sukiyaki sauce
then add the veggies and noodles..just give it a few minutes and it’s done
Let’s eat!! 😀
- 1 lb thinly sliced beef, cut into bite-size pieces
- 1 package shirataki noodles or cellophane noodles, washed and drained, cut into 3 inch lengths
- mushrooms (shiitake, enoki, button or champignon, even oyster mushroom I think is okay to use)
- 1 negi or leek, or spring onions, washed and sliced into 2 inch lengths
- ½ Chinese cabbage, washed and cut into 2 inch wide pieces
- bean sprouts, optional
- tofu, cut into bite-size pieces
- ⅓ cup soy sauce
- 3 Tbsp sake
- 5 Tbsp sugar
- ¾ cup water
- For dipping: 4 pasteurized eggs *optional
- Arrange ingredients on a large plate and place the plate on the table. Mix soy sauce, sake, sugar, and water to make sukiyaki sauce.
- Set an electric pan or a skillet on the table. *After this point, cooking is done at the table as you eat. Heat a little oil in the pan.
- Fry some beef slices, then pour sukiyaki sauce in the pan. Add other ingredients when the sauce starts to boil. Simmer until all ingredients are softened. It's ready to eat.
- Dip the cooked sukiyaki into the raw, beaten eggs if you would like. As the liquid is reduced, add more sukiyaki sauce or hot water.
♥ Thanks for your time…have a nice day! GOD Bless!! 🙂 ♥