Sukiyaki – Japanese Beef Hot Pot

SukiyakiIt is perfect weather for Sukiyaki, don’t you think?  I’m very traditional when it comes to certain Japanese dishes.  I do like to experiment as much as the next home cook but some things should not be messed with.  I’m talking about the perfect cold weather dish, Sukiyaki.  Many of my friends think I take this a bit too seriously but I want people to experience Japanese food the way I was able to growing up in Tokyo.  I want people who read my blog to know how a certain dish is supposed to taste.  There are so many restaurants now that take Japanese dishes and change them around so much that you can’t even recognize the dish anymore.  That bugs me a little, sorry.

There are many Japanese dishes that I really, really love and want to make here in Seattle but have trouble finding certain ingredients.  These ingredients are important in making the dish taste the way I know it’s supposed to taste and it’s just not the same if you leave them out.  Luckily, I am able to find all the ingredients here for Sukiyaki, especially the shungiku, edible chrysanthemum.  Shungiku is available at most Asian grocery stores now so please try to find it if you can.  I think it’s probably my favorite vegetable in Sukiyaki and I know you will love it as well.

I have many friends who love Sukiyaki and it’s usually the first dish they want me to show them how to make.  Sometimes I’ll have small cooking parties where friends come over and watch as I prepare various Japanese dishes and then we all sit down and eat!  They are always so surprised at how simple Sukiyaki is to prepare.  It also tastes much better than the Sukiyaki they’ve had at local restaurants.  I know you will become an expert at preparing Sukiyaki and it will become a dish that brings your family together around the dinner table.

Sukiyaki sauce ingredientsSukiyaki
Ingredients:

sukiyaki ingredientsSauce:
1/2 cup soy sauce
2 tablespoons sugar
1/4 cup sake
1/4 cup mirin

1 pound thinly sliced beef
3 tablespoons sugar
2  large Japanese green onions (naga negi) or 1 bunch scallions cut into 2-inch pieces
6 ounces yam noodles (shirataki)
1 bunch (4-6 stems) chrysanthemum greens, Shungiku
6 shiitake mushrooms
1 pkg grilled tofu or firm tofu cut into 1-inch pieces
1/4 head of Napa cabbage, chopped
2 tablespoons vegetable oil or lard

Preparation:

Sukiyaki

Mix soy sauce, sugar, sake, and mirin together in a small bowl.  Arrange meat and vegetables on a large platter.  Heat a large sauté pan/skillet over medium heat.

Add oil or lard to the skillet and heat on medium heat.  Brown meat adding sugar slowly.  Move the meat to the corner of the skillet when slightly browned.  Add other vegetables, keeping each separate.  Add sauce and cover.  Bring to a boil and cook for 3 minutes. Uncover and turn all ingredients while cooking 5 minutes more.  Serve on small dishes with Japanese white rice on the side.

Sukiyaki - Japanese Beef Hot Pot
 
Ingredients
  • Sauce:
  • ½ cup soy sauce
  • 2 tablespoons sugar
  • ¼ cup sake
  • ¼ cup mirin
  • 1 pound thinly sliced beef
  • 3 tablespoons sugar
  • 2 large Japanese green onions (naga negi) or 1 bunch scallions cut into 2-inch pieces
  • 6 ounces yam noodles (shirataki)
  • 1 bunch (4-6 stems) chrysanthemum greens, Shungiku
  • 6 shiitake mushrooms
  • 1 pkg grilled tofu or firm tofu cut into 1-inch pieces
  • ¼ head of Napa cabbage, chopped
  • 2 tablespoons vegetable oil or lard
Instructions
  1. Mix soy sauce, sugar, sake, and mirin together in a small bowl. Arrange meat and vegetables on a large platter. Heat a large sauté pan/skillet over medium heat.
  2. Add oil or lard to the skillet and heat on medium heat.
  3. Brown meat adding sugar slowly. Move the meat to the corner of the skillet when slightly browned.
  4. Add other vegetables, keeping each separate.
  5. Add sauce and cover.
  6. Bring to a boil and cook for 3 minutes. Uncover and turn all ingredients while cooking 5 minutes more.
  7. Serve on small dishes with Japanese white rice on the side.

 

Comments

  1. Your sukiyaki looks so much more elegant and wonderful than the many many s’kiyaki my parents used to love to make for us when I was a kid! I’ve never heard of chrysanthemum greens. I should really check that out. My parents would start out putting in all the ingredients and then my sister and I would take turns making sure each ingredient cooked gently.. This brings back such happy memories! Thanks for sharing with us.

    • Thank you for always leaving such thoughtful comments. So lucky to have a wonderful friend like you 🙂 I hope you can find the Shungiku

  2. That does sound simple! I’ve never tried chrysanthemum greens before, I’ll look for them now. I completely agree with you about tasting the “original”. I like to try dishes as they are first, then play around. Thank you for sharing the proper way to make sukiyaki! I will definitely try this… if I can find the greens 😉

    • It is very simple and very nutritious too. You’ll go back to this recipe again and again I’m sure. Good luck finding the Shungiku!

  3. Yum! I thought Japanese food is hard to prepare, but after searching online for recipes, it looks simpler than I thought it’d be. Perhaps the Japanese dishes I’ve had before always so good and flavorful, I thought it’d be hard to make hehe.

  4. Thank you! Sukiyaki really isn’t difficult to prepare at all and cooks up real quick. I hope you enjoy the recipe 🙂

  5. Hi Shirley, This looks fabulous and the the real deal. Not only do you cook with authenticity but also with elegance. Traditional, home-cooked meal never looked so good!

    • That is such a compliment especially coming from someone as talented as you! I really appreciate your comment and love talking food with you.

  6. It is very simple and very nutritious too. You will go
    back to this recipe again and again. I like it. Thanks.

    Here are some more useful recipes which I am sure you will find useful.
    crossfit paleo

    Regards, Johny

    • Shirley says:

      Thank you! Yes Sukiyaki is very nutritious and so much fun to eat too 🙂 I hope you enjoy the recipe.

  7. Millette Kish says:

    Greetings,

    Thank you so very much for including the Sukiyaki recipe for us. I made this today and the sauce
    ( broth) was just incredible. The cooking times also had been spot on. My cooking has developed over the years and I prefer it now all the time.

    Happy Holidays.

    Best regards,
    Millette

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