Sukiyaki - One Pot Recipe
- Ready In:
- 1 8 large shrimp, shelled,devained and cut in half lengthwise or 8 ounces chicken breasts, cut into ½ inch cubes (or combination)
- 3 long green onions (cut into 2" diagonal slices)
- 2 pieces tofu (cut into bite sized squares)
- 10 ounces spinach (washed and stems removed)
- 1 package fresh mushrooms (sliced)
- Chinese cabbage (cut into 2" pieces)
- 1 can bamboo shoot (drained and rinsed well)
- water chestnut (drained and rinsed well)
- 2 cups bean sprouts
Warishita Cooking Broth
- 1⁄2 cup soy sauce
- 1⁄2 cup mirin (rice wine or sake)
- 1 teaspoon sugar (if you like it sweet add more sugar to taste)
How to make a Basic Dashi bonito fish stock broth
- 1 cup water
- 2 inches dried kelp (konbu)
- 1⁄4 cup dried bonito flakes
- Wipe konbu with a damp cloth.
- Place water in a saucepan and soak the konbu for 30 minutes then heat.
- As soon as the water begins to bubble and just before boiling, remove the konbu.
- Do not over cook.
- Add dried bonito flakes.
- As soon as the water comes to a boil turn off the heat.
- Allow the bonito flakes to settle to the bottom of the pan.
- Strain broth through a cheese cloth.
- Discard konbu and bonito flakes.
- Preparation Mix all ingredients for the cooking broth and bring to a boil.
- Pour into a container and set on the dining table along with the platter of vegetables and meat.
- Heat a tablespoon of vegetable oil in the skillet.
- Add the beef, chicken and/or shrimp spreading the thin slices, lightly brown.
- Mix in a small of amount of cooking broth.
- Push beef, chicken and/or shrimp to one side of the pan.
- Add a portion of the other ingredients from the platter in the pan in a decorative bundled manner.
- The key to cooking this dish is to keep 1/4" broth in the pan at all times.
- Add cooking broth as it boils off.
- Cook for 5 to 10 minutes until done, stir well.
- Serve immediately over noodles or rice.
Questions & Replies
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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.
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I live in Texas with my wife and four boys. I love collecting and trying new recipes. When I'm not working, cooking, or playing with my four boys, I enjoy television, movies, reading and surfing the Internet. Since I work the off-shifts (9:00 PM to 8:00 AM) I need fast easy breakfast/lunch type recipes. When I find a new recipe that I think that everyone would enjoy, I will make it. This backfires on me about 90 percent of the time. My cooking challenge is picky eaters (all five of them).