Sukiyaki - One Pot Recipe

Total Time
55mins
Prep 45 mins
Cook 10 mins

This is a japanese dish for sharing at the table among friends. Perfect for the holidays. The preparation time is fairly long because all the ingredients have to be cut up in advance. Sukiyaki is closer to a beef stir-fry recipe with broth than a yosenabe boiled broth dish. The sukiyaki recipe below calls for a minimal amount of sugar for I prefer it not to be sweet, however you can increase the sugar in the broth if you wish.

Ingredients Nutrition

Directions

  1. Wipe konbu with a damp cloth.
  2. Place water in a saucepan and soak the konbu for 30 minutes then heat.
  3. As soon as the water begins to bubble and just before boiling, remove the konbu.
  4. Do not over cook.
  5. Add dried bonito flakes.
  6. As soon as the water comes to a boil turn off the heat.
  7. Allow the bonito flakes to settle to the bottom of the pan.
  8. Strain broth through a cheese cloth.
  9. Discard konbu and bonito flakes.
  10. Preparation Mix all ingredients for the cooking broth and bring to a boil.
  11. Pour into a container and set on the dining table along with the platter of vegetables and meat.
  12. Heat a tablespoon of vegetable oil in the skillet.
  13. Add the beef, chicken and/or shrimp spreading the thin slices, lightly brown.
  14. Mix in a small of amount of cooking broth.
  15. Push beef, chicken and/or shrimp to one side of the pan.
  16. Add a portion of the other ingredients from the platter in the pan in a decorative bundled manner.
  17. The key to cooking this dish is to keep 1/4" broth in the pan at all times.
  18. Add cooking broth as it boils off.
  19. Cook for 5 to 10 minutes until done, stir well.
  20. Serve immediately over noodles or rice.

Reviews

(2)
Most Helpful

I think your veggie ingredients are a bit off. I don't recall them using Bamboo shoots, water chestnuts, or spinach in their sukiyaki... nor chicken... Beef or thinly sliced pork is more common. As for the veggies, they'll use tons of napa cabbage, different kinds of mushrooms (shiitake, enoki, maitake), bean sprouts, scallion, konnyaku noodles (made from yam), and Garland chrysanthemum leaves. Then don't forget the soba or udon and mochi! Use those at the end after all the veggies/meat are gone to soak up the broth. Optional: dip the veggies/meat in a raw egg.

daiquirikiss October 07, 2009

This is great and authentic. I think I need to leave the vegies/noodles in the broth for longer so they absorb more flavour though.

Anatizzle August 21, 2006

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