Authentic Sukiyaki
Sukiyaki Recipe: A Japanese Hot Pot More Flavorful Than Shabu-Shabu, Visually Stunning
Introducing Sukiyaki, a dish that delights both the eyes and the palate, perfect for housewarmings or special occasions. It offers a unique charm distinct from Shabu-Shabu or Mille-Feuille Nabe, boasting a rich combination of abundant ingredients and a sweet and savory broth that captivates everyone.
Sukiyaki Ingredients- Thinly sliced beef (for shabu-shabu) 1.5 bundles (approx. 900g)
- Bok choy 3 heads
- Round lettuce (Albaengui) 1 head
- King oyster mushrooms 3
- Enoki mushrooms 1 bunch
- Onion 1/2
- Leek 1 stalk
- Tofu 1 block (firm or soft)
- Bean sprouts 1 bag (approx. 200g)
- Shiitake mushrooms 2
- Somen noodles or kal-guksu noodles (optional)
Broth Ingredients- Kelp 10cm x 10cm, 1 piece
- Dried anchovies for broth, 10
- Radish 1/3 (approx. 150g)
- Onion 1/2
- Water, 1.5 liters
- Store-bought mentsuyu (Japanese soy sauce base for hot pot), 3 Tbsp
- Katsuobushi dashi concentrate, 1 bottle (or 3 Tbsp)
Sauce and Dipping Ingredients- Yuzu ponzu sauce, 1 bottle
- Fresh eggs, 3
- Kelp 10cm x 10cm, 1 piece
- Dried anchovies for broth, 10
- Radish 1/3 (approx. 150g)
- Onion 1/2
- Water, 1.5 liters
- Store-bought mentsuyu (Japanese soy sauce base for hot pot), 3 Tbsp
- Katsuobushi dashi concentrate, 1 bottle (or 3 Tbsp)
Sauce and Dipping Ingredients- Yuzu ponzu sauce, 1 bottle
- Fresh eggs, 3
Cooking Instructions
Step 1
First, thoroughly wash and prepare all the ingredients listed in the recipe. Fresh, high-quality ingredients are crucial for the best Sukiyaki flavor.
Step 2
Double-check all ingredients for the main cooking process. Some items like eggs, noodles, leeks, tofu, and meat will be added later, so keep them readily accessible.
Step 3
Wash the onion, peel it, cut it in half, and then slice it into approximately 0.5cm thick strips. The sweetness of the onion will enhance the overall flavor of the hot pot.
Step 4
Trim the base of the king oyster mushrooms, then slice them thinly about 0.5cm thick. Cut these slices in half again to make them bite-sized. They add a wonderful chewy texture.
Step 5
Rinse the bean sprouts thoroughly under running water to remove any debris. Drain them well in a colander. Overcooking will make them mushy, so it’s best to add them towards the end.
Step 6
Wash the bok choy under running water. Trim the very bottom core, then separate the leaves if they are large. Keeping the leaves intact adds to the visual appeal and crisp texture.
Step 7
Arrange the prepared vegetables neatly in a separate area. Presenting the ingredients attractively contributes to the overall dining experience.
Step 8
Score the shiitake mushroom caps with a cross shape using a knife. This decorative cut helps the mushrooms open up beautifully as they cook and allows them to absorb more flavor.
Step 9
Cut off the very bottom of the enoki mushroom bunch. Gently separate the mushroom strands and rinse them lightly. Loosen any tightly packed clusters.
Step 10
Now, let’s make the rich broth for the Sukiyaki. Fill a pot with 1.5 liters of water. Add the roughly chopped radish, dried anchovies, kelp, and half an onion. Stir in 3 tablespoons of store-bought mentsuyu for an added layer of umami.
Step 11
Bring the broth ingredients to a boil over high heat. While you prepare the other components, let the broth simmer vigorously for about 15-20 minutes to allow the flavors to meld.
Step 12
Wash the tofu and cut it into 12 equal pieces, each about 1.5cm thick. If you prefer a softer texture, use silken tofu (for stew); if you like a firmer texture, firm tofu (for pan-frying) works well. Choose according to your preference.
Step 13
To enhance the Sukiyaki’s flavor, lightly pan-fry the tofu. Heat a generous amount of perilla oil in a pan over medium-low heat and fry the tofu until golden brown on each side.
Step 14
Wash the leek and remove the outer leaves. Slice it diagonally into large pieces, about 5-7cm long. Thick leeks add a pleasant sweetness and aroma.
Step 15
Add a little more perilla oil to the same pan used for the tofu, and sauté the sliced leeks until they are lightly browned. Sautéing the leeks in oil before adding them to the Sukiyaki significantly enhances their flavor compared to using them raw.
Step 16
Crack one fresh egg into each individual dipping bowl. Dipping the cooked ingredients into the raw egg creates a wonderfully smooth and rich coating, further enhancing the Sukiyaki experience.
Step 17
Prepare the Sukiyaki broth. Mix the anchovy-kelp broth with mentsuyu in a 1:1.5 ratio. Taste and, if needed, add Katsuobushi dashi concentrate at a 1:8 ratio to adjust the seasoning. (Tip: If you use an entire bottle of mentsuyu, you can achieve a deep flavor without needing additional dashi.) Broth made with Sukiyaki sauce offers a richer and more profound taste than plain broth.
Step 18
Arrange the Sukiyaki ingredients attractively in the hot pot. Start with a layer of bean sprouts at the bottom. Then, arrange the prepared vegetables like bok choy, lettuce, mushrooms, and onions in a circular pattern. Place the tofu and sautéed leeks in the center, and generously pile the thinly sliced beef in the very middle.
Step 19
Voila! The visually stunning Sukiyaki is complete! Sukiyaki is truly a feast for the eyes, always impressing with its beautiful presentation. It definitely ranks as one of the most visually appealing dishes, alongside Mille-Feuille Nabe.
Step 20
Despite its elaborate appearance, Sukiyaki is surprisingly easy to make, making it an ideal dish for housewarmings, special dinners, or when entertaining guests. It’s a menu that truly delights both the eyes and the taste buds.
Step 21
Place the completed Sukiyaki hot pot in the center of the table on a portable stove. Get ready to enjoy this delicious meal!
Step 22
Pour about half of the prepared broth into the hot pot and bring it to a rolling boil over high heat. Once boiling, start by enjoying the vegetables and tofu as they cook. Then, gradually add more beef as desired and cook it to your preference. Thanks to the distinctive sweet and savory Sukiyaki sauce, the broth is perfectly seasoned, offering a flavor reminiscent of a savory Bulgogi hot pot. Dipping the cooked meat and vegetables into the raw egg or yuzu ponzu sauce adds a wonderful creaminess and a refreshing zest, making each bite incredibly delicious.
Step 23
After enjoying the Sukiyaki, adding somen or kal-guksu noodles to the remaining broth creates an amazing final course! Somen noodles, in particular, are exceptionally delightful when slurped up. Dipping them lightly in the yuzu ponzu sauce adds an extra layer of citrusy flavor, making them even more delicious. Sukiyaki is a dish that’s easy to make but impresses with both its visual appeal and taste. Be sure to try making it! Recipe end!
