Sukiyaki

Why I Love This Recipe

Sukiyaki is a word a lot of people know and it is most commonly mispronounced.

Strangely enough in 1963 there was a song with the same name sung in Japanese that reached a top ten status in America. It is interesting because it was the first song sung in Japanese and the title had absolutely nothing to do with the dish. Go figure.

Sukiyaki is a dish that is most commonly cooked at the table. Traditionally a special cast iron pan is used but an electric skillet works just fine..

This is a good dish for a small dinner party because it gives your guests a chance to choose and cook what they want and a plus for the cook because there is very little prep.

I fill the pan once then let everyone cook their own, less stressful for me.

In terms of the vegetables used, I think that if you like a veg use it. Cut into pieces small enough that it can be easily picked up with chop sticks. I would stay away from root vegetables because they take too long to cook. Wash and cut the vegetables then arrange on a large serving tray.

Ingredients You'll Need

Vegetables:
Onions
Mushrooms – any type dry or fresh. Dry mushrooms must be soaked in water.
Chinese Cabbage – Hakusai (Japanese) – Nappa (Chinese)
Bok Choy
Peppers – green, red or orange
Green Onion – Scallion
Bean sprouts or Mung Beans
The Other Stuff:
1 small piece of beef fat,
¼ lb thinly sliced beef per person
Tofu – Fresh or deep fried
Sauce
3 Tablespoon sugar
½ Cup Sake
½ Cup Kikkoman Soya Sauce
2-3 cups water or ½ and ½ water and Sake
You can combine the sugar, sake and soya sauce or you can follow the following.
Kikkoman also have a prepared sauce. I haven’t tried it but it is a good place to start

Questions, Comments & Reviews