Hearty & Sweet Sukiyaki, Japanese Home-Style
A Japanese Home-Style Sukiyaki Recipe, Inspired by ‘My Ugly Duckling’ (aka. Korean Pot Bulgogi)
A few weeks ago, I was watching an episode of ‘My Ugly Duckling’ featuring Sang Min Lee, and Sukiyaki appeared on screen. It looked so delicious that I decided to try making it myself! This recipe is my take on that heartwarming dish, perfect for a cozy meal at home.
Main Ingredients
- Beef Chuck Roll 100g
- Thinly Sliced Pork Belly 100g
- King Oyster Mushrooms 3 pieces
- Onion 1/2
- Green Onion 1/4 stalk
- Garlic 2 cloves
- Perilla Leaves 2 leaves
Cooking Instructions
Step 1
Prepare the vegetables and mushrooms that will enhance the flavor of your Sukiyaki. For the king oyster mushrooms, take 3 pieces, rinse them thoroughly under running water, trim off the tough ends, and then tear them into bite-sized pieces. Peel and coarsely chop the 1/2 onion into quarters. Cut the 1/4 stalk of green onion into 3-4 cm lengths. Slice 2 cloves of garlic thinly to add aroma. Finally, wash the 2 perilla leaves and cut them into 2-3 pieces each.
Step 2
Let’s make the key to a delicious Sukiyaki: the sauce! In a bowl, combine 3 tablespoons of soy sauce, 1 tablespoon of sugar, and 1 tablespoon of water. Mix well. If you’re familiar with this ratio, use it as is. If you’re concerned about it being too salty, you can slightly adjust the amount of water. This sauce alone offers a flavor similar to a basic soba dipping sauce, enhancing the natural taste of the ingredients with a deep umami.
Step 3
Now, let’s start cooking the Sukiyaki. Prepare a donabe (earthenware pot) or a deep pan. Add 1-2 tablespoons of cooking oil and heat over medium heat. Once the oil is shimmering, add both the beef chuck roll and the thinly sliced pork belly. Cook them until they are lightly browned on the surface. It’s important not to overcook them, as this can cause the juices to escape.
Step 4
Once the meat is nicely browned, evenly arrange the prepared onion, green onion, and mushrooms on top of the meat. The vegetables will absorb the flavors from the oil and meat as they cook, becoming even more delicious. Sauté them together for about 1-2 minutes until the vegetables start to soften.
Step 5
Pour the prepared Sukiyaki sauce evenly over the ingredients. You can adjust the amount of sauce to your preference. If it tastes too salty, I recommend not adding all the sauce at once; start with about half and adjust the seasoning as it simmers. During this process, the ingredients will meld together, creating a delicious aroma.
Step 6
Now, maintain medium heat and let the Sukiyaki simmer until the ingredients are tender and the sauce has slightly thickened, about 5-7 minutes. Gently stir with chopsticks as it cooks. You’ll be enticed by the wonderful aroma wafting from the pot.
Step 7
Your Sukiyaki is ready! While it’s delicious served as is, for an even richer experience, you can whisk a raw egg in a small bowl and use it as a dipping sauce for the Sukiyaki. This adds a wonderfully smooth and luxurious texture. It’s a satisfying meal on its own or a great accompaniment to rice. Enjoy your delicious Sukiyaki!
