Have you tried sukiyaki (すき焼き)? You should if you have not! Sukiyaki is a delicious one pot meal that everyone can make at home, and we strong suggest that you give it a try.
I was first introduced to sukiyaki years ago in Vietnam. Yup! no kidding. My first sukiyaki experience was in Vietnam. I was on a business trip with my boss and he insisted that we went for sukiyaki. I ended up reaching to one of our Japanese customer in Vietnam for rescue and he brought us to an authentic Japanese restaurant in Vietnam that runs by Japanese person. Needless to say, with recommendation like that, we ended up having one of the best sukiyaki dinner in Vietnam. I remembered precisely it was days before MId-Autumn Festival. I even grabbed a box of Vietnamese mooncakes from the restaurant as a souvenir for the missus.
Anyway, we are going to show you how to make a nice pot of sukiyaki. As simple as ABC. First we have the beef slices. They are lightly fried in a pot with some pre-made sukiyaki sauce being added in to season it. Then some vegetables, tofu, mushrooms, and shirataki noodles are added into the pot and together with the remaining pre-made sauce. Boil it until cooked and we are good to eat. That is all we need to do 😉
For us, sukiyaki is the way to go when we are going to make steamboat. It is not a steamboat but somehow it is a good alternative if you are tired of Malaysian steamboat. Come to think of it, Mid-Autumn Festival is around the corner, it would be a good time to make sukiyaki again :)..
Here is our take on Kanto style Sukiyaki. Give it a try~
- A shallow non stick pot. (or a non stick pan)
- 150-200 g Beef slices (not too lean)
- 2 stalks Spring Onion
- 100 g shirataki noodles
- 100 g Enoki mushrooms
- 50 g Chinese cabbage
- 1/2 block Japanese pressed tofu
- 4-5 Fresh shiitake mushrooms
- 1/2 Carrot
- 50 ml Soy sauce (taste better with Japanese shoyu)
- 50 ml Mirin
- 50 ml Sake
- 3 tbsp Sugar
- 100 ml Shiro dashi (or replace with water)
- We first start by making the sauce. Combine all soy sauce, mirin, sake, sugar, and dashi in a bowl or cup. Mix them well and set it aside.
- Prepare your beef slices. We are using frozen beef slices so we just have to defrost it.
- Roughly cut the Chinese cabbage. Separate the stalks and leafs as the stalks would take longer to cook.
- Discard both the enoki and shiitake mushrooms steams. You could cut some flower pattern on the shiitake like us if you want.
- Next, slice the spring onion diagonally and all the vegetables are done.
- To prepare the tofu, cut them into big cubes. In a non stick pan, slightly fry the tofu under medium low heat until the top and bottom surfaces are slightly charred.
- Wash the shirataki noodles and partially boil them. Set it aside with tofu for now.
- Once we prepared everything, it is time to make sukiyaki. Heat your non stick pot or pan with a little bit of oil on medium heat. Fry the beef until no longer pink. Add in a bit of sukiyaki sauce that we made early just to season the meat.
- Add the cabbage stalks and all the other ingredients in. Arrange it nicely so it would be presentable.
- Pour the sauce in and cover it with lid. Let it cooked for about 2-3 minutes or until they are cooked
- By now most ingredients are cooked and readied to eat but still have the cabbage leaf. Add them in and let it cook for another minute or two with lid on.
- And we are done! Enjoy your sukiyaki. Oh~ when we finished everything and the only thing left in the pot or pan is the sauce, we always end it with a pack of udon. Try it~