Skillet-Style Sukiyaki
Split the ingredients in half and enjoy this dish that maximizes the umamilicious sukiyaki sauce twice over!
50 minutes
616kcal
1.6g
- Nutrition facts are for one serving.
- Nutrition values are for consumption of 65% of the sukiyaki sauce.
- Sukiyaki is a Japanese dish that is cooked and enjoyed hot pot style. It is a great dish for eating with family and friends on cold days.
Ingredients(Servings: 2to3)
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This recipe uses ingredients for raw or semi-cooked consumption.
To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.
Directions
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Slice the long onion diagonally into 2 to 3 cm (0.8 in. to 1.2 in.) lengths. Half the shiitake mushrooms lengthwise. Chop the shirataki noodles into easy to eat lengths, boil for 3 minutes then drain in a colander. Cut the tofu into eighths, wrap in paper towel and set aside. Tear up the chyrsanthemum leaves and roughly chop up the stems. Measure out the seasonings.
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Place the mirin and sake from (A) into a pot and boil off the alcohol content. After turning off the heat, add in the soy sauce. Place (B) into a cup and set aside for more than 30 minutes.
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Heat an iron pot over medium heat, add in and melt the beef tallow. Add in the long onion (1st cook: 1/2 stalk) and cook this.
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Push the long onion off to one side, and spread out the sugar in the open space. On top of this add in the meat (1/2) and cook while coating with the sugar.
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Pour in just enough sukiyaki sauce to cover the meat. Once the meat starts to brown, place it on top of the long onions.
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Move the ingredients around while adding in the shiitake mushrooms, tofu, shirataki noodles, and chrysanthemum stems (1/2), then allow to simmer for 5 to 10 minutes. Halfway through, turn the ingredients over to evenly soak up flavor. Add in the chrysanthemum leaves last. Start enjoying from the cooked ingredients and dip in egg if desired. If too salty, add the kombu water (3) to adjust the flavor.
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Make sure all ingredients have been eaten before starting the 2nd cooking. Add the remaining 1/2 of the meat and other ingredients to the leftover sukiyaki sauce, pour in enough fresh sukiyaki sauce to cover the meat, then enjoy once cooked to preference.
- Recipe Makiko Oda
- Photo Jun Takasugi
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