Ingredients with Measurements:
- 1 pound thinly sliced beef
- 1 onion, sliced
- 1 bunch of green onions, cut into 2-inch pieces
- 1 package of shirataki noodles
- 1 package of enoki mushrooms
- 1/2 head of napa cabbage, chopped
- 1 block of tofu, cut into cubes
- 1/2 cup of soy sauce
- 1/2 cup of mirin
- 1/4 cup of sugar
- 1/2 cup of sake
- 2 cups of dashi broth
- 1 tablespoon of vegetable oil
Special equipment needed:
- Nabe pot or any large pot
- Portable stove or hot plate
Step-by-step instructions:
1. Heat the vegetable oil in the nabe pot over medium heat.
2. Add the sliced onion and cook until translucent.
3. Add the thinly sliced beef and cook until browned.
4. Pour in the soy sauce, mirin, sugar, and sake. Stir to combine.
5. Add the dashi broth and bring to a boil.
6. Add the shirataki noodles, enoki mushrooms, and tofu. Cook for 5 minutes.
7. Add the chopped napa cabbage and green onions. Cook for an additional 5 minutes.
8. Serve hot with a portable stove or hot plate.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Protein: 25g
Carbohydrates: 30g
Fiber: 6g
Sugar: 16g
Sodium: 1500mg
Substitutions for ingredients:
- Beef can be substituted with chicken, pork, or seafood.
- Shirataki noodles can be substituted with udon noodles or soba noodles.
- Enoki mushrooms can be substituted with shiitake mushrooms or oyster mushrooms.
- Napa cabbage can be substituted with bok choy or spinach.
- Dashi broth can be substituted with chicken or vegetable broth.
Variations:
- Add sliced carrots, daikon radish, or sweet potatoes for extra vegetables.
- Use a different type of meat or seafood for a different flavor.
- Add a beaten egg to the hot pot for a richer flavor.
Tips and tricks:
- Thinly slice the beef for faster cooking time.
- Soak the shirataki noodles in water before adding to the hot pot to remove any unwanted odor.
- Use a portable stove or hot plate to keep the hot pot warm while serving.
Storage instructions:
Store any leftover hot pot in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the hot pot in a pot over medium heat until heated through.
Presentation ideas:
Serve the hot pot in the nabe pot on a portable stove or hot plate. Garnish with chopped green onions.
Garnishes:
Chopped green onions, sesame seeds, or shichimi togarashi (Japanese seven spice)
Pairings:
Sake or Japanese green tea
Suggested side dishes:
Steamed rice, miso soup, or Japanese pickles
Troubleshooting advice:
- If the hot pot is too salty, add more dashi broth to dilute the flavor.
- If the hot pot is too sweet, add more soy sauce to balance the flavor.
Food safety advice:
- Make sure all ingredients are cooked thoroughly before serving.
- Use a clean and sanitized nabe pot or any large pot.
Food history:
Sukiyaki is a Japanese hot pot dish that originated in the Edo period (1603-1868). It was originally 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 hint of umami from the dashi broth.
Serving suggestions:
Serve the hot pot family-style and let everyone serve themselves. Dip the cooked ingredients in raw beaten egg for extra richness.
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Region: Japanese