Ingredients with Measurements:
- 1 lb thinly sliced beef
- 1 large onion, sliced
- 1 bunch of scallions, cut into 2-inch pieces
- 1/2 cup shiitake mushrooms, sliced
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 1/4 cup sugar
- 1/4 cup dashi stock
- 1 konro (Japanese charcoal grill)
- 1 tbsp vegetable oil
Special equipment needed:
- Konro (Japanese charcoal grill)
Step-by-step instructions:
1. Preheat the konro over medium-high heat.
2. In a large skillet or sukiyaki pan, heat the vegetable oil over medium-high heat.
3. Add the sliced onion and cook until softened, about 5 minutes.
4. Add the sliced shiitake mushrooms and cook for another 2-3 minutes.
5. Add the thinly sliced beef and cook until browned, about 5 minutes.
6. In a separate bowl, mix together the soy sauce, mirin, sake, sugar, and dashi stock.
7. Pour the mixture over the beef and vegetables and bring to a simmer.
8. Add the scallions and continue to simmer for another 5-7 minutes.
9. Transfer the sukiyaki to the konro and cook for an additional 2-3 minutes, or until the sauce has thickened and the beef is cooked through.
10. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
5. Temperature:
Konro: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 15g
Protein: 25g
Carbohydrates: 25g
Sodium: 800mg
Substitutions for ingredients:
- Beef: can be substituted with chicken or tofu
- Shiitake mushrooms: can be substituted with other types of mushrooms
- Dashi stock: can be substituted with chicken or vegetable broth
Variations:
- Add sliced carrots or bell peppers for additional vegetables
- Use a different type of meat or protein
- Add udon noodles to make it a one-pot meal
Tips and tricks:
- Thinly slice the beef against the grain for tender meat
- Don't overcook the beef, as it can become tough
- Use a sukiyaki pan or large skillet for even cooking
Storage instructions:
Store any leftover sukiyaki in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sukiyaki in a skillet over medium heat until heated through.
Presentation ideas:
Serve the sukiyaki in individual bowls with a side of steamed rice.
Garnishes:
Garnish with sliced scallions or sesame seeds.
Pairings:
Pair with a cold beer or sake.
Suggested side dishes:
Serve with steamed rice and a side of miso soup.
Troubleshooting advice:
- If the sauce is too thin, add a cornstarch slurry to thicken it.
- If the beef is tough, try marinating it in the sauce for 30 minutes before cooking.
Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Sukiyaki is a Japanese hot pot dish that is typically made with thinly sliced beef, vegetables, and a sweet and savory sauce. It is traditionally cooked at the table in a sukiyaki pan.
Flavor profiles:
Sweet, savory, umami
Serving suggestions:
Serve hot with steamed rice and a side of miso soup.
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Region: Japanese