Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• For the Kombu Dashi (for diluting the cooking sauce; as needed): 2 cups water
• For the Kombu Dashi (for diluting the cooking sauce; as needed): 1 piece kombu (dried kelp) (2 x 2 inches, 2 x 2 in; ¼ oz per piece)
• For the Sukiyaki: 4 leaves napa cabbage (12 oz, 12 oz)
• For the Sukiyaki: ¼ bunch shungiku (chrysanthemum greens) (3.5 oz, 3½ oz)
• For the Sukiyaki: 1 Tokyo negi (long green onion) (white part only; or 1 leek/4 green onions)
• For the Sukiyaki: 6 inches gobo (burdock root) (1.6 oz, 1½ oz)
• For the Sukiyaki: ½ yellow onion (3.5 oz, 3½ oz)
• For the Sukiyaki: ½ package enoki mushrooms (1.75 oz, 1¾ oz; skip or use other mushrooms)
• For the Sukiyaki: ½ package maitake mushrooms (1.75 oz, 1¾ oz; skip or use other mushrooms)
• For the Sukiyaki: 2 shiitake mushrooms (1.75 oz, 1¾ oz; skip or use other mushrooms)
• For the Sukiyaki: ½ package broiled tofu (yaki dofu) (one package is 9 oz, 9 oz; or use medium-firm (momen) tofu)
• For the Sukiyaki: 1½ inches carrot (optional, for decoration and color)
• For the Sukiyaki: ½ package shirataki noodles (3.5 oz, 3½ oz; or cellophane/yam noodles)
• For the Sukiyaki: ½ lb thinly sliced beef (such as ribeye) (or slice your own meat; skip for vegan/vegetarian and use more tofu, mushrooms, and vegetables)
• For the Sukiyaki: 1 Tbsp neutral oil (or 1 small piece of suet (raw beef fat))
• For Serving: 2 large eggs (1¾ oz each w/o shell) (optional, for dipping; for safety, buy pasteurized eggs or make sous vide eggs; skip for vegan)
• For the Shime Finishing Course: 1 serving udon noodles (cooked and drained)
• 1/2 cup sake (for the sukiyaki sauce)
• 1/2 cup mirin (for the sukiyaki sauce)
• 3 Tbsp sugar (for the sukiyaki sauce)
• 1/2 cup soy sauce (for the sukiyaki sauce)

Method

1. Steep the kombu in 2 cups of water for at least 30 minutes to make the dashi used for diluting the pot, and simmer the sake and mirin in a small saucepan for about a minute before stirring in the sugar and soy sauce and bringing the sukiyaki sauce back to a boil until the sugar dissolves.
2. Arrange the prepared vegetables, tofu, mushrooms, shirataki and beef on a large platter: cabbage in 2-inch pieces, shungiku cut 2 inches wide, negi whites sliced diagonally 1/2 inch thick, gobo shaved and soaked for 5 minutes, onion in 1/2-inch slices, enoki torn into clusters, maitake separated, shiitake stemmed, tofu in bite-size pieces, shirataki rinsed, halved and blanched for 2 minutes, and the carrot cut into decorative coins.
3. Heat a sukiyaki pot over medium heat on a portable burner at the table, add the neutral oil or suet, and pour in enough sukiyaki sauce to cover the base by about 1/8 to 1/4 inch.
4. Lay in a few beef slices and cook them until just caramelized on both sides, eating this first round at its best dipped in the beaten pasteurized egg if you are using it.
5. Add rounds of the cabbage, shungiku, negi, gobo, onion, mushrooms, tofu and shirataki with sauce poured to roughly a third of their depth, simmering until tender and lifting cooked pieces into individual bowls as they finish.
6. Adjust the pot as you go, adding more sauce when it tastes bland or kombu dashi when it turns too salty.
7. Simmer the cooked udon noodles in the broth left in the pot for the finishing course and serve them straight from the sukiyaki pot.

Prep: 20 min · Cook: 10 min · Total: 30 min

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).