Sukiyaki Cooking Made Easy

By Just One Cookbook · 45 min

Ingredients

Instructions

1. Put 2 cups water and 1 piece kombu in a pitcher and let it steep at least 30 minutes (or up to overnight) to make the cold-brew dashi.
2. Simmer ½ cup sake and ½ cup mirin in a small saucepan for about a minute to let the alcohol evaporate.
3. Add 3 Tbsp sugar and ½ cup soy sauce, bring back to a boil, and turn off the heat once the sugar has fully dissolved.
4. Cut 4 napa cabbage leaves into 2-inch (5 cm) pieces, then halve or cut them into thirds along the thick white centre.
5. Cut ¼ bunch shungiku into 2-inch (5 cm) pieces.
6. Slice the white part of 1 Tokyo negi diagonally into ½-inch (1.3 cm) pieces.
7. Scrape the skin off 6 inches of gobo with the back of a knife, shave it into thin strips with a vegetable peeler, soak the strips in water for 5 minutes (changing the water once), then drain well.
8. Cut ½ yellow onion into ½-inch (1.3 cm) slices across the grain. Discard the bottom of ½ package enoki and tear it into small clusters. Cut off the root ends of ½ package maitake and separate into 2 small clusters. Remove the shiitake stems and, if you like, cut decorative V-shaped incisions into the caps.
9. Cut ½ package yaki dofu into smaller pieces. Optionally slice 1½ inches of carrot into ¼-inch (6 mm) rounds and stamp them into flower shapes.
10. Rinse and drain ½ package shirataki, cut in half, boil for 2 minutes, drain, and set aside.
11. Arrange the 0.5 lb thinly sliced beef and suet (if using) on a platter with the other prepared ingredients. Pasteurize 2 large eggs (50 g each, shelled) sous vide if you plan to dip in raw egg, and cook 1 serving udon until done, then drain and set aside.
12. Set a portable stove at the table and give each person a medium bowl. Heat the pot on medium, add 1 Tbsp neutral oil (or the suet), then pour in enough sauce to cover the bottom to ⅛–¼ inch deep.
13. Cook a few slices of beef, flipping once the underside is cooked. Eat them right away if you like, or leave them in the pot.
14. Add the vegetables, tofu, mushrooms and other ingredients (not the udon) with enough sauce to reach about ¼ inch up the sides of the ingredients, or about one-third of the way up. If not using egg, add a little kombu dashi to dilute the sauce. Bring to a gentle simmer, lower the heat and cook until done, adding more beef if you wish. Taste and add a little dashi or water if it is too salty.

Summarized from Just One Cookbook's video. Watch it for the details.

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