Bebe Taian: Sukiyaki

June 27, 2012


Sukiyaki is normally made at the table in an iron hotpot, but today, you can make it on the stove. ^_~ Always use the freshest ingredients possible for sukiyaki. It really makes a difference!

Serves 4 - Prep Time: 20mins - Cooking Time: 10mins

1lb very thinly sliced sukiyaki steak or sirloin beef
2 thin leeks, cut diagonally into 1/2" slices
9oz spinach, with stems discarded. If leaves are large, cut in half.
1 bunch shimeji mushrooms, trimmed (these are thin mushrooms; if you can't get them, use more shiitake)
8 shiitake mushrooms, trimmed
1 block firm tofu, about 10oz, cut into 1" cubes
7oz shirataki, roughly cut (if not, use different vegetables)
1tbsp vegetable oil
4 eggs (optional)

Cooking Sauce:
1c dashi
6tbsp sake
6tbsp mirin
6tbsp shoyu (soy sauce), plus extra to taste

Arrange the vegetables on one serving plate, and put the raw beef on another. Make the cooking sauce by whisking in a bowl, or shaking it in a container. Place a cast-iron skillet on the stove (or get a portable electric hotplate for the table). Melt the veggie oil in the pan. Cook a few slices of beef first, then add some of the veggies and pour in some of the cooking sauce. When the sauce thickens or evaporates, add more. Check the taste and add more water or shoyu, if you like. I'm a big fan of grated daikon on just about anything. ^_^

If using eggs, beat them and divide between four small bowls. Diners serve themselves by taking the cooked veggies and meats and dipping them into the raw egg, or eating them plain. Continue frying veggies and meat until you run out or until everyone is full.

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