Ingredients with Measurements:
- 1 pound thinly sliced beef
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/4 cup sugar
- 1/4 cup sake
- 1 onion, sliced
- 1 bunch green onions, cut into 2-inch pieces
- 1/2 pound shiitake mushrooms, stems removed
- 1/2 pound enoki mushrooms, trimmed
- 1/2 head napa cabbage, sliced
- 1 block firm tofu, cut into cubes
- 1 package shirataki noodles, rinsed and drained
- 2 cups dashi stock
- 2 tablespoons vegetable oil
- 4 eggs, beaten
- Salt and pepper to taste
Special equipment needed:
- Hot pot or large skillet
- Portable stove or electric hot plate
- Serving bowls and chopsticks
Step-by-step instructions:
1. In a small bowl, mix together soy sauce, mirin, sugar, and sake. Set aside.
2. Heat the hot pot or skillet over medium-high heat and add vegetable oil.
3. Add sliced onions and cook until translucent.
4. Add sliced beef and cook until browned.
5. Pour in the soy sauce mixture and dashi stock. Bring to a boil.
6. Add shiitake mushrooms, enoki mushrooms, and shirataki noodles. Cook for 5 minutes.
7. Add napa cabbage and tofu. Cook for another 5 minutes.
8. Season with salt and pepper to taste.
9. Pour beaten eggs into the hot pot and cook until set.
10. Serve hot in individual bowls with chopsticks.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 27g
Protein: 30g
Sodium: 2000mg
Substitutions for ingredients:
- Beef can be substituted with chicken or pork.
- Shirataki noodles can be substituted with udon noodles or rice noodles.
- Dashi stock can be substituted with chicken or vegetable broth.
Variations:
- Add sliced carrots, daikon radish, or sweet potato for extra vegetables.
- Use different types of mushrooms such as oyster or button mushrooms.
- Add a splash of sesame oil for extra flavor.
Tips and tricks:
- Thinly slice the beef against the grain for a tender texture.
- Rinse shirataki noodles thoroughly to remove any unpleasant odor.
- Dip cooked ingredients in raw beaten eggs for extra richness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stove until heated through.
Presentation ideas:
Serve in a traditional Japanese hot pot with a portable stove or electric hot plate.
Garnishes:
- Sprinkle with chopped green onions or cilantro.
- Serve with a side of pickled ginger or kimchi.
Pairings:
- Serve with steamed rice or Japanese pickles.
- Pair with a cold glass of sake or beer.
Suggested side dishes:
- Miso soup
- Edamame
- Seaweed salad
Troubleshooting advice:
- If the hot pot is too salty, add more dashi stock or water to dilute the flavor.
- If the hot pot is too sweet, add more soy sauce or mirin to balance the flavor.
Food safety advice:
- Cook beef to an internal temperature of 145°F to ensure it is safe to eat.
- Keep hot pot at a simmer to prevent foodborne illness.
Food history:
Sukiyaki is a Japanese hot pot dish that originated in the Edo period. It was traditionally made with thinly sliced beef, tofu, and vegetables cooked in a sweet and savory broth.
Flavor profiles:
Sukiyaki has a sweet and savory flavor with a rich umami taste from the dashi stock and soy sauce.
Serving suggestions:
Serve hot in individual bowls with chopsticks for a fun and interactive dining experience.
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Region: Japanese