Ingredients
For the Broth:
- 1 cup soy sauce
- 1 cup mirin (sweet rice wine)
- 1 cup sake (Japanese rice wine) or white wine
- 1/2 cup sugar (adjust to taste)
- 2 cups beef or vegetable broth
For the Sukiyaki:
- 1 lb (450g) thinly sliced beef (ribeye or sirloin is ideal)
- 1 block of firm tofu, cubed
- 1 cup shiitake mushrooms, sliced
- 1 cup napa cabbage, chopped
- 1 cup bamboo shoots, sliced
- 1 cup enoki mushrooms (or other mushrooms of choice)
- 1 bunch of green onions, cut into 2-inch lengths
- 2-3 carrots, thinly sliced
- 1-2 cups cooked udon noodles (optional)
- 2-3 tablespoons vegetable oil (for cooking)
For Serving:
- Cooked white rice
- Raw eggs (optional, for dipping)
Instructions
- Prepare the Broth:
- In a saucepan, combine soy sauce, mirin, sake, sugar, and beef or vegetable broth. Bring to a simmer over medium heat, stirring occasionally until the sugar is dissolved. Set aside.
- Prepare the Ingredients:
- Slice the beef as thinly as possible. Prepare all vegetables and tofu, cutting them into bite-sized pieces.
- Cook the Sukiyaki:
- Heat vegetable oil in a large skillet or a sukiyaki pot over medium-high heat.
- Add the beef slices and cook briefly until they are browned. Remove the beef from the pan and set aside.
- In the same pan, add a bit more oil if needed and start cooking the vegetables. Add the harder vegetables like carrots and bamboo shoots first, followed by mushrooms, tofu, and napa cabbage.
- Return the beef to the pan and pour the prepared broth over the ingredients.
- Bring the mixture to a simmer and cook until the vegetables are tender and the flavors are melded, about 10-15 minutes.
- Serve:
- If using, cook udon noodles according to package instructions and add them to the pot during the last few minutes of cooking.
- Serve hot from the pot, with cooked rice on the side.
- If desired, each person can dip their food in a raw egg for extra richness (ensure eggs are pasteurized or fresh).
