Simple Way to Make Super Quick Homemade Traditional Sukiyaki (Japanese Beef Hot Pot) Recipe
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Many things affect the quality of taste from Traditional Sukiyaki (Japanese Beef Hot Pot) Recipe, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Traditional Sukiyaki (Japanese Beef Hot Pot) Recipe delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we have to first prepare a few ingredients. You can cook Traditional Sukiyaki (Japanese Beef Hot Pot) Recipe using 14 ingredients and 5 steps. Here is how you cook it.
Ingredients and spices that need to be Get to make Traditional Sukiyaki (Japanese Beef Hot Pot) Recipe:
- 2/3 cup mirin
- 2/3 cup sake
- 2/3 cup soy sauce
- 1 1/3 cups dashi
- 1 tablespoon sugar
- 1 1/2 pounds sirloin beef, sliced into 1/4- to 1/8th-inch strips
- 8 ounces firm tofu, cut into 1-inch cubes
- 8 ounces mushrooms, sliced (shiitake, portabello, button, enoki or a variety)
- 1 yellow onion, sliced into thin rings
- 8 scallions, cut into 2 inch pieces
- 1 small head bok choy or napa cabbage, leaves cut into 1- to 2-inch segments
- 1 cup short grain rice
- 8 ounces shirataki or udon noodles
- 4 eggs (optional)
Steps to make Traditional Sukiyaki (Japanese Beef Hot Pot) Recipe
- Bring mirin, sake, dashi and sugar to a simmer and stir until sugar is dissolved. Remove from heat and reserve.
- Arrange beef and tofu on separate platters (or dinner plates) cover with plastic wrap and refrigerate. Arrange mushrooms, onion, scallions, and bok choy on a serving platter and set aside.
- Rinse rice in a fine mesh strainer until water runs clear. Place in a small pot and cover with 2 cups water, bring to a simmer then turn heat to low and cover with tight fitting lid. Steam until all the water is absorbed, about 30 minutes.
- Set up butane burner or electric hot plate, and carefully ignite. Place a thick bottomed, low sided pan over burner and pour in sauce mixture. Bring to a simmer
- Divide rice between 4 small bowls. Place platters of ingredients around burner and cook as you eat by transferring to simmering broth and cooking to desired doneness. If desired, break egg into separate bowl, beat and use to dip steaming hot ingredients into.
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