If anyone knows the song “Sukiyaki” (Ue o Muite Aruko) by Kyu Sakamoto, you can totally appreciate this recipe!
Well, regardless if you know the song or not (if you don’t, I recommend listening to it… Japanese classic!), this Sukiyaki is a solid recipe, easy to prepare, and fun to make and eat! Personally, I love those kind of dishes where people crowd around the pot, picking at the contents inside. It feels like an intimate family dish. 🙂
I usually go for more veggies in my sukiyaki, but I was running out of time and my family was coming home for dinner, so I had to hurry with what I had: bok choy, cabbage, mushrooms, and onions. Gotta chop, chop, chop!!!
On top of making the sukiyaki broth and whatnot, I also like to put a twist in it and roll a couple of green beans with thinly sliced brisket to plop in afterwards. Trust me, it’s worth the effort!
Okay, okay, I suck at making finishing displays of food, but Sukiyaki is delicious and is totally a recipe worth trying! For photography enthusiasts, don’t do what I did and put a lot of broth in there because it’ll make the ingredients float, and use a small pot to make things more compact.
- 1½ lb Sukiyaki or Shabu Shabu meat
- 1 lb green beans, ends cut off
- 2 c sliced shiitake mushrooms
- 10 bok choy, ends cut off
- 1 small napa cabbage
- 1 small onion, sliced
- 1 bunch green onions, sliced
- 1 block tofu, cut in cubes
- 4-6 udon noodle packages
- 2 cans beef broth (about 14.5 oz each)
- 2 c soy sauce
- ¼ c mirin
- 1 clove garlic
- ⅓ c sugar
- 1 T sesame oil
- Prepare veggies, set aside.
- For rolled beef and green beans: parboil green beans and set aside. Roll in meat and in a skillet over medium heat, fry with a little bit of butter or oil. Set aside.
- Add all ingredients together. Let boil, then simmer for ~5-10min.
- After all is prepared, bring the broth to a rolling boil and add all ingredients in, sectioning as needed.
- After about 5min, lower heat to a slight simmer.
- Serve hot. Enjoy!
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