My friend Ai taught me how to make Sukiyaki a couple of weeks ago. We had so much fun and it was delicious!! Sukiyaki is a Japanese dish that you cook in a hot pot on the stove and then transfer it to the table and put it on a hot plate to keep it hot. Everyone eats out of the communal pot. Each person has a plate of rice to eat their sukiyaki with.
Ai’s Sukiyaki
Prep Work (use as much vegetables as you want)
4 lg carrots, peeled and cut into 1 inch by 3 inch long pieces
4 c dicon, peeled and cut into 1 inch by 3 inch long pieces
3 lg yellow onions, cut into strips
Boil the vegetables until just starting to soften, then drain.
8 lg shitake mushrooms, sliced
3 Japanese green onions, sliced on the diagonal in 2-3 inch slices
Enoki mushrooms (straw mushrooms), washed
1 medium head of Napa Cabbage, cut into chunks
Shinjuku (chrysanthemum leaves, herb that looks like parsley), wash, cut hard stems off and roughly chop
Shiratake Noodles, rinse and cut them
Broiled Tofu, rinse and cut the block into 4 strips by 3 strip chunks
SAUCE
1 c Mirin (Japanese sweet cooking seasoning)
1 c Soy Sauce
¾ c sugar (If using Japanese sugar then use 1 c)
Mix until sugar is dissolved
ASSEMBLING
Put 1 T oil in the bottom of the pot. Cook about half the meat. Take out some of the excess oil with a paper towel. Add half the sauce to the meat. Add all the other ingredients into the pot by placing each of them in their own little section of the pot. Don’t put the siratake noodles next to the meat, it will make the meat tough. Put the lid on and steam until all the veggies are softened. Serve with rice.
