Ultimate Homemade Sukiyaki Guide (Japanese Recipe From Scratch)

By Sudachi · 45 min

Ingredients

Instructions

1. Make the sauce: bring the mirin and sake to a boil over medium heat for 1 to 2 minutes.
2. Lower the heat to medium-low. Add the soy sauce, brown sugar and water and stir until the sugar dissolves.
3. Add the dried kelp to the sauce and leave it to soak at room temperature for about 30 minutes, until rehydrated.
4. Prepare the tofu and vegetables while the kelp soaks: cut the tofu into large cubes, roughly cut the Napa cabbage, trim the enoki roots, slice the carrot about 1 cm thick (optionally cut decorative shapes), cut the leek diagonally into 5-6 cm pieces, and trim the shiitake stems and optionally score the caps.
5. Heat a wide, shallow iron pot over medium heat and coat it evenly with the beef suet or lard.
6. Cook the leek until slightly charred. When lightly browned, push it to one side.
7. Add the sauce, tofu and vegetables (except the chrysanthemum greens) to the pot and bring to a boil, then lower to a simmer.
8. Make space and add the thinly sliced beef so it is in contact with the sauce.
9. Turn the tofu over and add the chrysanthemum greens.
10. Simmer uncovered until the beef and vegetables are cooked to your liking, about 5 to 15 minutes depending on the ingredient. Remove cooked items as you go and top up with more.
11. Optionally, serve each person a bowl with a raw pasteurised egg to whisk and dip the food in.
12. When all ingredients are eaten, cook udon or shirataki noodles in the remaining sauce.

Summarized from Sudachi's video. Watch it for the details.

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