Ingredients For Sukiyaki
Sukiyaki Soup Base Boiling In Pot
Good evening, dear friends 😀
Ah, finally after getting the photos of my Sukiyaki in order, I am posting my recipe for Sukiyaki here. Sukiyaki is a very popular one-pot meal in Japan. The main ingredient is thinly sliced beef, and it is simmered in a pan or skillet with the sukiyaki sauce and vegetables and many other ingredients. This is one of the few Japanese food that I can cook very well at home and my family just love having this anytime…usually their eyes will light up whenever I tell them that I am cooking Sukiyaki! 😉
Sukiyaki is usually cooked at the table, sort of like our Chinese SteamBoat meals, or like how those in the West do their fondues….but because my husband had always had his Sukiyaki all cooked and ready to eat in restaurants, I also served mine in the same way, i.e. I cooked the whole pot of Sukiyaki on my stove first and then we gather around to have it with rice at the dining table. 😉
This time around, my Sukiyaki had both beef and salmon as I wanted some variety of meats…but basically, you can put any of your favourite meats or whatever you have on hand in your fridge.
An important vegetable to put in is the Chinese long cabbage or Napa cabbage…..as the hard part of the stems are simmered in the soup stock and they taste absolutely delicous when they are softer. The leafy parts of the Chinese cabbage are only cooked in the last few minutes with the meats to retain their crunchiness. You can put in other greens if you like – I had butter lettuce, romaine lettuce, green onions.
To make the Sukiyaki more exciting, I also had Golden Needle Mushrooms, canned Button Mushrooms, dried Japanese Shitake Mushrooms, and previously, I had even put in Oyster Mushrooms. 😀
Here is my Sukiyaki recipe (that serves 7 persons) :-
To read my earlier post of Basic Japanese Ingredients, please CLICK HERE
2 satchets Bonito/Kelp Soup Base
2 large onions, peeled and sliced
2 large carrots, cut into slices diagonally
4 cups of Chinese/Napa Cabbage, the hard part of the stems only
5 dried Shitake Mushrooms, soaked and cut into thick slices
1 cup Tsuyu (Japanese sauce for soups/marinades)
1 cup mirin (Japanese sweeet rice wine)
3 litres water
Put all ingredients together and bring to a boil. Lower heat and simmer for about half an hour. Check to see if it is salty enough….if not, just add more Tsuyu. The vegetables, soup satchets and Tsuyu would have resulted in a very full body taste by now. Keep hot to replenish the Sukiyaki if the soup or sauce runs out during meal time.
Sukiyaki Meats, Mushrooms, Eggs and Vegetables to be cooked –
1) For Beef slices, marinate them in 3 tbsps of Tsuyu (you can use soy sauce but I just love the flavourful taste of Tsuyu too much), 1 tbsp of sesame oil, 2 tbsps of mirin (wine)
2) For the Salmon, I had cut them into large chunks because I didn’t want the meat to flake off easily. Marinate these just some salt and pepper.
3) For the variety of vegetables, cut them into even lengths or pieces, to your preference.
4) Have 1 fresh, room temperature egg per person.
5) For Mushrooms, prepare accordingly to the variety.
Cooking the Sukiyaki on the stove –
1) I had use my largest Corningware casserole pot and filled it half full with the Sukiyaki soup stock that I had prepared earlier. Bring stock to a boil in a caseerole or pot.
2) Assemble all the meats, vegetables and mushrooms in neatly in various in the casserole or pot. Like you see the raw ingredients in the plate in the photo above? Except that you arrange them neatly in the soup in the casserole. I also added the vegetables from the Soup Base, and arranged them into neat sections, too, for colour. These soft vegetables will give a different texture to your Sukiyaki. 😉
3) Because the beef and salmon can be cooked in as short a time as the vegetables, we can cook them all at one time. So, the minute the soup comes to a boil, TURN OFF THE FIRE IMMEDIATELY.
4) Break the eggs in one by one and then put the casserole lid on.
5) Place the casserole on the dining table, the heat in the Sukiyaki will continue to cook the eggs ………meanwhile, gather your family members or guests at the table…..have them get their rice and sauces ready. I like to have little dishes of soy sauce with chopped garlic and sliced red chilis for dipping the meats and vegetables.
6) Voila! Your homemade Sukiyaki is served! Bon Appetit! 😀
For those that would like to try this type of easy one-pot meals, if you don’t have the Japanese ingredients, then you can replace them with Chinese Soy Sauce, Chicken Stock and the same vegetables that I have to make the soup base. Season with salt and pepper. Then, you call this your Chinese One-Pot Steamboat! 😆
This dish is so healthy because there is hardly any oil used (only 1 tbsp of sesame oil to marinate the beef slices), and the vegetables and meats are just quickly cooked, and therefore the nutrients are maintained. My family love the half-cooked eggs the most – the egg whites taste like tofu and the egg yolks are still runny inside, yummy! Also, you can put in tofu, but please place them at the top of the Sukiyaki with the eggs, as they are soft and will break up when moved too much. 😉
I hope you like my version of Sukiyaki! 😉