Sukiyaki
🇯🇵 Japan
Ingredients
- 2 lb beef sirloin, thinly sliced
- 2/3 cup mirin
- 1/2 cup sake
- 2/3 cup soy sauce
- 1 1/4 cups dashi stock
- 2 tablespoons caster sugar
- 6 oz firm tofu, cut into 1-inch cubes
- 8 oz mushrooms (shiitake, portobello, or enoki), sliced
- 1 carrot, cut into sticks
- 1 onion, thinly sliced
- 10 scallions, cut into 2-inch pieces
- 1 small bok choy (or 1/2 Chinese cabbage), chopped
- 1 cup Japanese short grain rice
- 2 cups water
- 8 oz shirataki noodles (or udon noodles)
- 4 eggs
Steps
- In a small saucepan over low to medium heat, combine mirin, sake, dashi stock, and sugar. Stir until sugar dissolves, then remove from heat and set aside.
- Cover beef and tofu separately and refrigerate until ready to cook.
- Arrange mushrooms, carrot, onion, scallions, and bok choy on a serving platter, cover, and refrigerate.
- Rinse rice thoroughly in a colander until water runs clear.
- Combine rice and water in a saucepan; bring to a boil over high heat, then reduce heat, cover, and simmer until water is absorbed.
- Divide cooked rice into 4 serving bowls.
- Set up a portable burner at the table with a cast iron pot or shallow Dutch oven. Pour in the reserved sauce mixture and bring to a boil.
- Arrange the prepared ingredients around the pot. Cook them directly in the simmering broth at the table.
- Beat each egg in an individual bowl to use as a dipping sauce for the hot cooked ingredients.
Notes
Traditionally a communal hot pot dish cooked and eaten at the table; ingredient quantities can be adjusted to taste.
Source: www.196flavors.com