- Makes 4 dinner servings, with leftovers for breakfast
That New Year's resolution 'to eat more vegetables' can be deliciously enjoyed with this traditional Japanese dish. My husband cooks as his grandmother taught him, Kyoto-style, all the ingredients are cooked in a caramelized sauce, then dipped in an egg sauce to mellow the flavors. Sukiyaki can be served with rice on the side, or to "finish the meal" mochi or noodles can be added to the sauce at the end. —BoulderGalinTokyo
beef, thinly sliced
1/4 + 1/4 + 1/4 cup brown sugar
1/4 + 1/4 + 1/4 cup lite soy sauce
sake (rice wine)
leeks, white and green parts, cut into 1-inch chunks
head Napa or Chinese cabbage, sliced into 1-inch pieces, leafy green and thick white parts separated
shiitake mushrooms, (or 4 portabella mushrooms) if large cut into halves or fourths
shungiku or spinach, see Note 1, cut into 1 1/2-inch pieces
tofu, cut into large cubes (grilled if you can find it, don't use deep-fried or silken)
shirataki noodles, see Note 2
carrot, (optional, thinly sliced)
extremely fresh eggs,
cooked rice, cooked udon or soba noodles, or mochi
- Saute the meat until it begins to change color. Add 1/4 cup sugar and 1/4 cup soy sauce. Cook until sauce lightly thickens and meat is coated, about 5 minutes on medium.
- Add the leeks, the thick white cabbage, the shirataki, carrot (if using) and shiitake mushrooms. Add the sake, another 1/4 cup soy sauce and 1/4 cup sugar. Cook for about 5 minutes.
- Carefully add the tofu, the green cabbage leaves and enoki mushrooms. Add more soy sauce and sugar, if needed but it shouldn't be soupy.
- Crack an egg into individual serving bowls, and have each diner mix well. (The egg, that is...)
- Taste the sauce and add more sugar or soy sauce to taste. Should be intensely flavored.
- Serve rice in individual bowls, (if serving).
- Add shungiku or spinach at the last minute, cooking just until wilted.
- Each diner serves themself, scooping the sukiyaki into their egg bowl.
- When the beef and vegetables have been eaten, add the mochi directly to the sauce. If there's not enough sauce left, add some water. When mochi starts getting soft (about 3 minutes), turn over and cook about 2 more minutes. If adding noodles, simply heat up in the sauce. If you want more soup, add boiling water.
- Note 1*: Shungiku really is delicious if you can find it, called Edible Chrysanthemum or Garland Chrysanthemum, the leaves look like young chrysanthemum leaves.
- Note 2*: Shirataki noodles are made from mountain potato and don't have any carbs (yeah!) or calories. Found in most Asian groceries. If carried by Whole Foods, let me know!
- For Breakfast* To leftovers, add some water, cooked rice, any uncooked vegetables, an egg or two, mix and bring to a boil. Flavor with a little miso or salt.