Sukiyaki Beef Recipes

Steps:

• This recipe requires a great deal of preparation, however, I assure you it is worth it. If you can get a gas powered hot plate for the middle of the dinner table, this would be ideal. A cast iron braising pan or deep 10 inch cast iron skillet would also be perfect. The liquid should be added to the pan and warmed on the stove. Once it is hot enough, it should be placed on the hot plate in the middle of the table. The sauce for cooking should be kept at just below boiling and the liquid should be deep enough for guests to add the ingredients they wish without crowding each other out. The idea is to heat only enough food that can be eaten before it goes cold. Small batches should be made at a time. The liquid should be replenished as needed. Small bowls of rice should be served as a side dish. Not traditional with sukiyaki, but a nice side dish, are Japanese pickles. I have included a recipe on this site for making them. photo credit: skl8em via photopin cc
• If you can't get a hot plate. people often use a fondue pot. These usually have canned heat as a source of heat to keep the liquid hot enough. I believe Le Creuset and Staub have one and Lodge has mini pots that will work. There is also the Japanese nabe or cast iron pot can be found online or in Asian stores. photo credit: roboppy via photopin cc
• In this photo you can see the nabe pot on the table heating element used to cook the food. You will see the little bowl with the raw egg just waiting to be beaten. To the right, is a flask of ice cold sake. I imagine it must be summer. Japanese sake hot or cold is very different than many kinds I have had in the U.S. They are much smoother. However, in the past few years many more very good sake brands have shown up and some of the more famous brands are produced in the U.S. Note: I just wanted to mention that true Kobe beef is not easily available in the U.S. and not at all in Europe as of 2014. It is extremely expensive and some beef touted as Kobe is not Kobe beef. I have had Kobe beef and there is nothing in the world like it. Due to the climate, the soil and the grazing available to the beef, Kobe is remarkable, tender and full of flavor. You may note in the picture at the top of the page, the Kobe beef pictured there. Notice the marbleing and how thinly sliced it is. Ask you butcher to recommend a cut for you and ask him or her to slice it paper thin. If healthy farm fresh eggs can be found from a trusted source, I recommend they be enjoyed with this recipe. The cooked beef dipped in the egg is really delicious and offers the whole experience. I hope you try and enjoy the Sukiyaki experience and hopefully you will be able to try it in Japan some day. : ) http://www.forbes.com/sites/larryolmsted/2014/01/07/the-new-truth-about-kobe-beef-2/ photo credit: skl8em via photopin cc

Steps:

• In large skillet, brown beef until crumbly.
• In small bowl, mix sugar, soy sauce, A-1, and salt.
• Set aside.
• Drain mushrooms, reserving liquid.
• When meat is cooked, mix in vegetables.
• Add sauce.
• Simmer 3 minutes, or until vegetables are just tender crisp.
• Combine cornstarch and reserved mushroom liquid.
• Stir into sukiyaki.
• Cook just until thickened.
• Serve over rice.

Steps:

• Mix soy sauce, sugar, stock, and mirin together in a bowl. Arrange meat and vegetables on a large platter. Heat an electric skillet to 375 degrees F.
• Add oil to the skillet and heat. Brown meat in the oil, adding sugar slowly. Move the meat to the corner of the skillet when well browned. Add other vegetables, keeping each separate. Add sauce and cover. Bring to a boil and cook for 2 minutes. Uncover and turn all ingredients while cooking 2 minutes more. Serve on small plates.

Steps:

• Combine dashi, soy sauce, mirin, and sugar in a bowl and set aside.
• Soak noodles in boiling water for 1 minute. Drain and rinse under cold water.
• Heat 2 tablespoons canola oil; cook and stir beef in the hot oil until no longer pink, 2 to 3 minutes. Drain and set aside.
• Heat 1 tablespoon canola oil in the skillet; cook and stir onion, celery, carrot, and mushrooms until softened, about 4 minutes. Stir in green onions, and dashi mixture, noodles, beef, and tofu. Bring to a simmer. Divide hot sukiyaki among four bowls and serve.

Steps:

• Combine water, soy sauce, sugar, and sake in a bowl to make broth.
• Arrange beef, tofu, Chinese cabbage, yam noodles, shiitake mushrooms, enoki mushrooms, and green onion on separate plates on the table.
• Heat oil in an electric skillet or a large skillet set over a hot plate at the table. Add beef slices; cook and stir until browned, about 1 minute. Pour in some broth; bring to a boil. Stir in tofu, cabbage, noodles, shiitake mushrooms, enoki mushrooms, and green onion; simmer until softened, about 5 minutes.
• Ladle cooked sukiyaki mixture into serving bowls. Replenish broth in the skillet.
• Crack each egg into a small bowl and beat lightly. Serve sukiyaki alongside eggs for dipping.

Steps:

• Preheat a casserole type of large pan. Place the fat piece to oil the pan.
• When the fat melts, place slices of wagyu beef to sear them lightly.
• Add mirin, sake, soy sauce and sugar.
• Add tofu, Nappa cabbage, shiitake mushrooms, and scallion.
• Pour in half of the dashi. When dashi boils, add enoki mushrooms and chrysanthemum leaves.
• When the leaves wilt, it is ready to serve.
• * In Japan sukiyaki is cooked on the dining table, and each person uses chopsticks to pick up the ingredients from the pan as they are cooked. Therefore, all the ingredients are not put into the pan at once, but little by little.