Sukiyaki

"It's all because of you... I'm feeling sad and blue..." as so the song goes but this dish is truly a delight to prepare and to eat! I've done this twice in one month. It's such a great dish to share with friends and family.

Although popularly known as a meat dish, sukiyaki features a lot of vegetables a some noodles that it presents a complete meal.

This dish is one of the menu items I learned through the Japanese Cooking Lessons I took at the Maya Test Kitchen sometime in early October '08. Our instructor was Mr. Shiji Kamura, Executive Chef at Century Tsukiji at Century Park Hotel in Manila. He is also author of "Easy Japanese Cooking for Filipinos" published by Anvil Publishing. This recipe is also featured in that book but I took a couple of liberties on the measurements and ingredients. They came out great! Enjoy!

Ingredients:
A few tablespoons canola or vegetable oil, enough to pan fry...
400 grams of rib eye steak cut sukiyaki style (ask your butcher to do this for you)
3 stalks of leeks, diagonally sliced (not included in picture)
1 large white onion, sliced into rings
1 small Chinese cabbage, sliced into thirds
1 box/container soft tofu, sliced to portions
6 to 8 pieces dried shiitake mushrooms, soaked and stems removed
1 carrot sliced thin and diagonally
1 small packet of sotanghon/vermicelli noodles, soaked in warm water
eggs

 Sauce:
1+1/4 cups soy sauce (I use Yamasa. So good.)
3 teaspoons sake
3 teaspoons mirin
100 grams brown sugar
2 cups water
2 teaspoons dashinomoto

Directions:
  1. Boil together all the ingredients for the sauce.
  2. Heat oil in a sukiyaki pan or cast iron skillet, or as in my case a 12" nonstick pan.
  3. Pan-fry the slices of beef for a few minutes until they change color. Push to one side of the pan.
  4. Pan-fry the onions until they wilt and are translucent.
  5. Toss-in the leeks and carrots and pan-fry a bit.
  6. Add a little of the sauce enough to cook the Chinese cabbage to be added.
  7. When the cabbage has wilted a bit and the carrots nearly done, add the sotanghon, shiitake, tofu and the rest of the sauce.
  8. Give each guest a small bowl with a beaten egg to dip the sukiyaki meat and veggies in before eating.

Good to serve also with rice. Enjoy!

Comments

kay sakamaki said…
hi Inns, this is really good in winter(like now) . I use an electric cooker(for sukiyaki, shabushabu and other nabe ryoori) and have it on the dinner table(really good while hot).helps keep the room warm too. :)
9:55 PM
Inna Cabral - Viloria said…
Hi Kay! Di naman masyadong malamig dito sa pinas and my pan was able to retain much of its heat throughout dinner, di ko na kailangan ng stove sa mesa. :) But that's such a nice idea for hot pot. :D Merry Christmas!
9:21 AM
Cesar Cabral said…
Yummy! Sarap mo magluto. Am giving Paolo three (3) more months to be as round as i am....hehehe
4:19 AM
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