Foryoueats: Sukiyaki

Name: Foryoueats: Sukiyaki
Total time: 30 min
Ingredients: For the Kombu Dashi (for diluting the cooking sauce; as needed):; 2 cups water; 1 piece kombu (dried kelp) (2 x 2 inches, 5 x 5 cm; 5 g per piece); For the Sauce (yields roughly 1⅓ cups):; ½ cup sake; ½ cup mirin; 3 Tbsp sugar; ½ cup soy sauce; For the Sukiyaki:; 4 leaves napa cabbage (12 oz, 340 g); ¼ bunch shungiku (chrysanthemum greens) (3.5 oz, 100 g); 1 Tokyo negi (naga negi; long green onion) (white part only; or 1 leek/4 green onions); 6 inches gobo (burdock root) (1.6 oz, 45 g); ½ onion (3.5 oz, 100 g); ½ package enoki mushrooms (1.75 oz, 50 g; skip or use other mushrooms); ½ package maitake mushrooms (1.75 oz, 50 g; skip or use other mushrooms); 2 shiitake mushrooms (1.75 oz, 50 g; skip or use other mushrooms); ½ package broiled tofu (yaki dofu) (one package is 9 oz, 255 g; or use medium-firm (momen) tofu); 1½ inches carrot (optional, for decoration and color); ½ package shirataki noodles (3.5 oz, 100 g; or cellophane/yam noodles); ½ lb thinly sliced beef (chuck or ribeye) (or slice your own meat; skip for vegan/vegetarian and use more tofu, mushrooms, and vegetables); 1 Tbsp neutral oil (or 1 small piece of suet (raw beef fat)); For Serving:; 2 large eggs (50 g each w/o shell) (optional, for dipping; for safety, buy pasteurized eggs ormake sous vide eggs; skip for vegan); For the Shime Finishing Course:; 1 serving udon noodles (cooked and drained)

foryoueats.com

This Sukiyaki recipe features a savory cooking sauce made with sake, mirin, soy sauce, and sugar. Loaded with a variety of vegetables, tofu, and thinly sliced beef, Sukiyaki is a rich, comforting...

View full recipe on foryoueats.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foryoueats.com.

Share this recipe:

Ingredients

For the Kombu Dashi (for diluting the cooking sauce; as needed):
2 cups water
1 piece kombu (dried kelp) (2 x 2 inches, 5 x 5 cm; 5 g per piece)
For the Sauce (yields roughly 1⅓ cups):
½ cup sake
½ cup mirin
3 Tbsp sugar
½ cup soy sauce
For the Sukiyaki:
4 leaves napa cabbage (12 oz, 340 g)
¼ bunch shungiku (chrysanthemum greens) (3.5 oz, 100 g)
1 Tokyo negi (naga negi; long green onion) (white part only; or 1 leek/4 green onions)
6 inches gobo (burdock root) (1.6 oz, 45 g)
½ onion (3.5 oz, 100 g)
½ package enoki mushrooms (1.75 oz, 50 g; skip or use other mushrooms)
½ package maitake mushrooms (1.75 oz, 50 g; skip or use other mushrooms)
2 shiitake mushrooms (1.75 oz, 50 g; skip or use other mushrooms)
½ package broiled tofu (yaki dofu) (one package is 9 oz, 255 g; or use medium-firm (momen) tofu)
1½ inches carrot (optional, for decoration and color)
½ package shirataki noodles (3.5 oz, 100 g; or cellophane/yam noodles)
½ lb thinly sliced beef (chuck or ribeye) (or slice your own meat; skip for vegan/vegetarian and use more tofu, mushrooms, and vegetables)
1 Tbsp neutral oil (or 1 small piece of suet (raw beef fat))
For Serving:
2 large eggs (50 g each w/o shell) (optional, for dipping; for safety, buy pasteurized eggs ormake sous vide eggs; skip for vegan)
For the Shime Finishing Course:
1 serving udon noodles (cooked and drained)