Sukiyaki
April 13th, 2024
Prep: 5 minutes
Cooking: 15 minutes
Serves 1
Quick and easy Japanese hotpot. A staple in Japanese home cooking. The version I have here is less sweet and less salty than your traditional sukiyaki. I do this because I like to drink the soup! I give some pretty specific measurements for ingredients here, but the great thing about sukiyaki is you can really put in whatever you want. It's hotpot! Get creative with it! I've been meaning to try pork and maybe even fish balls some time.
Method
1. Boil your water together with your dashi powder. I use some fancy packet dashi here, but dried packet dashi should be more than fine.
2. While continuing to simmer, add in your sake, mirin and soy sauce. Stir to combine, and add more/less of these ingredients to taste.
3. Add in the beef/protein. Adding it in first flavors the other ingredients nicely. Let that simmer for a few minutes.
4. Add in the tofu and mushrooms. Continue simmering for a few more minutes.
5. Add in your napa cabbage. Continue simmering until the cabbage is more translucent and has soaked up some of that broth.
6. To finish off, add in your spring onions.
7. That's it! Serve it with a side of white rice, or even a beaten raw egg as a dipping sauce.
Ingredients
- Chopped napa cabbage - 130g
- Thinly sliced fatty beef - 150g
- Firm tofu - 130g
- Shiitake and enoki mushrooms - 50g
- Green onions - 2 small stalks
- Dry sake - 1/4 cup
- Japanese soy sauce - ~40ml, to taste
- Mirin - ~1/8 cup, to taste
- Dashi - enough for 500ml of water
- Water - 500ml
Tools
- A pan/flat pot big enough to fit everything in
- Stove