Sukiyaki- Japanese Beef and Vegetables Hot Pot
Sukiyaki (say "sooh-keeh-yah-keeh") is a favorite Japanese hot pot all-in-one meal which has tender beef strips, vegetables, tofu and cellophane noodles. The soupy base is made of soy sauce, mirin (Japanese rice wine), sugar and beef broth. My mom used to cook this often for guests or for a large family gathering. It is ideally cooked table side so guests can enjoy watching the cooking process which is very quick and be mesmerized by the savory aromas of Asian flavors. This is an AsianInAmericaMag recipe. Serves 4.
Servings: 4 people
Ingredients
- 1 pound sliced thin in 2-inch long strips beef sirloin, tenderloin or skirt steak
- 4 Tablespoons divided, 1 Tablespoon for marinade, rest for hot pot Japanese soy sauce (Kikoman)
- 3 Tablespoons divided, 1 Tablespoon for marinade, rest for hot pot granulated sugar
- 2 to 3 cups organic beef broth
- 1 Tablespoon vegetable oil vegetable oil or vegetable spray
- 1 pack 1 lb.,16 oz, 453 g. extra firm, cut in 1-inch cubes, discard liquid tofu
- 1 large peeled, sliced carrot
- 1 medium sliced white onion
- 4 stalks sliced in 2-inch long strips, trim roots scallions or green onions
- 1 cup edges trimmed sugar snap peas
- 2 cups shredded bok choy or Napa cabbage
- 1 cup pre-soaked for 10 minutes before adding to hot pot cellophane noodles
- 1/2 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup mirin Japanese sweet rice wine, from Asian markets
- 1 cup pre-soaked in water to soften; or use enoki or button mushrooms fresh shitake mushrooms
- 4 pieces to add to individual soup bowls, optional eggs
- for serving about 1 cup per person boiled jasmine white rice (or brown rice)
Instructions
- Pre-marinate the beef slices in a tablespoon each of soy sauce and sugar. Set aside.
- Prepare the beef broth, mirin, sugar and soy sauce, salt and pepper by mixing well. Put this aside for later use.
- In a large 12-inch skillet, over medium heat, spray vegetable oil (or add a tablespoon of vegetable oil). Place the beef slices and slide around the pan to flavor the entire skillet. Do this for a minute or two, and push the beef slices to one side. Let the beef slices continue cooking for about 8 minutes.
- Arrange neatly around the pan the different vegetables, tofu and the noodles. Place the vegetables in separate compartments, and make sure they are all nestled next to one another in an orderly manner. Add the pre-soaked transparent noodles last.
- Slowly pour the beef broth mixture all over the ingredients in the skillet, till it covers everything. Do not drown the ingredients. Allow them to peek out from the broth.
- Simmer over medium heat for a 5 to 6 minutes till beef and vegetables are cooked.
- Garnish with scallions. Serve with boiled jasmine rice.
- COOK'S COMMENTS: Mom used to cook this hot pot in an electric skillet table side, while guests and family watched. Sukiyaki is best served in individual soup bowls. Sometimes, upon serving the hot, steaming soup, you can place a whole egg on the mix as an optional treat. The egg cooks in the piping-hot soup concoction and makes for a great all-in-one meal. This is a traditional way of serving this Japanese hot pot.
- INGREDIENT INFORMATION: Cellophane noodles are made of mung bean starch, are translucent and are smooth and slippery when cooked. They are also called mung bean threads or glass noodles. These are sold as dried noodles in packaged bundles of 1 to 2 oz. each at Asian markets or online sources like Amazon or Asian online groceries.
- Ingredient substitute: You can use fresh shitake, enoki or button mushrooms for this recipe.
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