Sukiyaki Recipe すき焼き

justonecookbook.com

Jana Matthews

subheading: For the Kombu Dashi (for diluting the cooking sauce; as needed):

2 cups water

1 piece kombu (dried kelp) (2 x 2 inches, 5 x 5 cm; 5 g per piece)

subheading: For the Sauce (yields roughly 1⅓ cups):

½ cup sake

½ cup mirin

3 Tbsp sugar

½ cup soy sauce

subheading: For the Sukiyaki:

4 leaves napa cabbage ( 12 oz, 340 g)

¼ bunch shungiku (chrysanthemum greens) ( 3.5 oz, 100 g)

1 Tokyo negi (naga negi; long green onion) (white part only; or 1 leek/ 4 green onions)

6 inches gobo (burdock root) ( 1.6 oz, 45 g)

½ onion ( 3.5 oz, 100 g)

½ package enoki mushrooms ( 1.75 oz, 50 g; skip or use other mushrooms)

½ package maitake mushrooms ( 1.75 oz, 50 g; skip or use other mushrooms)

2 shiitake mushrooms ( 1.75 oz, 50 g; skip or use other mushrooms)

½ package broiled tofu (yaki dofu) (one package is 9 oz, 255 g; or use medium-firm (momen) tofu)

1½ inches carrot (optional, for decoration and color)

½ package shirataki noodles ( 3.5 oz, 100 g; or cellophane/yam noodles)

½ lb thinly sliced beef (chuck or ribeye) (or slice your own meat; skip for vegan/vegetarian and use more tofu, mushrooms, and vegetables)

1 Tbsp neutral oil (or 1 small piece of suet (raw beef fat))

subheading: For Serving:

2 large eggs (50 g each w/o shell) (optional, for dipping; for safety, buy pasteurized eggs or make sous vide eggs; skip for vegan)

subheading: For the Shime Finishing Course:

1 serving udon noodles (cooked and drained)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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