Sukiyaki
Ingredients
Broth
Main Ingredients
For Serving
Optional Ingredients
Instructions
- 1
Prepare the cooking sauce by mixing the Dashi, Mirin, soy sauce, brown sugar, and sake in a pot.
- 2
Bring to a boil, then remove from heat.
- 3
When cooled to room temperature, pour into a pitcher or bottle for easy pouring during cooking.
- 4
Season an electric frying pan with beef suet or oil.
- 5
Gently sauté beef and shrimp to season the pan; don't fully cook.
- 6
Pour in sauce to a depth of at least 1 inch and heat to a simmer (400°F for electric wok).
- 7
Add vegetables (at room temperature, not refrigerated) in portions around the space within the frying pan.
- 8
Cover with lid to steam, occasionally turning and tending until items are cooked.
- 9
Add additional cooking sauce as needed (or thin with sake or water) as the sauce reduces during cooking.
- 10
Serve over white rice in rice bowls.
- 11
For authentic Japanese style, provide separate bowls with a beaten egg through which the cooked ingredients can be dragged on their way from the frying pan to the rice bowl.
💡 Cook's Notes
Another simple recipe for the sauce proportions: 1/2 cup sake 1/2 cup Mirin 1/2 cup soy sauce 3 Tbsp sugar (white or brown) Bring to full boil to remove alcohol, then remove from heat. It's ready to use. Good video tutorials: https://www.youtube.com/watch?v=AryKJmPFKKg&feature=youtu.be https://www.youtube.com/watch?v=bEN78QXlU6g Important: Keep rice noodles away from the beef or beef will become tough.
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