Name: Sukiyaki
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: For the Kombu Dashi (for diluting the cooking sauce; as needed):; 2 cups water; 1 piece kombu (dried kelp) (2 x 2 inches, 5 x 5 cm; 5 g per piece); For the Sauce (yields roughly 1⅓ cups):; ½ cup sake; ½ cup mirin; 3 Tbsp sugar; ½ cup soy sauce; For the Sukiyaki:; 4 leaves napa cabbage (12 oz, 340 g); ¼ bunch shungiku (chrysanthemum greens) (3.5 oz, 100 g); 1 Tokyo negi (naga negi; long green onion) (white part only; or 1 leek/4 green onions); 6 inches gobo (burdock root) (1.6 oz, 45 g); ½ onion (3.5 oz, 100 g); ½ package enoki mushrooms (1.75 oz, 50 g; skip or use other mushrooms); ½ package maitake mushrooms (1.75 oz, 50 g; skip or use other mushrooms); 2 shiitake mushrooms (1.75 oz, 50 g; skip or use other mushrooms); ½ package broiled tofu (yaki dofu) (one package is 9 oz, 255 g; or use medium-firm (momen) tofu); 1½ inches carrot (optional, for decoration and color); ½ package shirataki noodles (3.5 oz, 100 g; or cellophane/yam noodles); ½ lb thinly sliced beef (chuck or ribeye) (or slice your own meat; skip for vegan/vegetarian and use more tofu, mushrooms, and vegetables); 1 Tbsp neutral oil (or 1 small piece of suet (raw beef fat)); For Serving:; 2 large eggs (50 g each w/o shell) (optional, for dipping; for safety, buy pasteurized eggs ormake sous vide eggs; skip for vegan); For the Shime Finishing Course:; 1 serving udon noodles (cooked and drained)

Ingredients

(Servings: 2)

2 cups water

1 piece kombu (dried kelp) (2 x 2 inches, 5 x 5 cm; 5 g per piece)

½ cup sake

½ cup mirin

3 Tbsp sugar

½ cup soy sauce

4 leaves napa cabbage (12 oz, 340 g)

¼ bunch shungiku (chrysanthemum greens) (3.5 oz, 100 g)

1 Tokyo negi (naga negi; long green onion) (white part only; or 1 leek/4 green onions)

6 inches gobo (burdock root) (1.6 oz, 45 g)

½ onion (3.5 oz, 100 g)

½ package enoki mushrooms (1.75 oz, 50 g; skip or use other mushrooms)

½ package maitake mushrooms (1.75 oz, 50 g; skip or use other mushrooms)

2 shiitake mushrooms (1.75 oz, 50 g; skip or use other mushrooms)

½ package broiled tofu (yaki dofu) (one package is 9 oz, 255 g; or use medium-firm (momen) tofu)

1½ inches carrot (optional, for decoration and color)

½ package shirataki noodles (3.5 oz, 100 g; or cellophane/yam noodles)

½ lb thinly sliced beef (chuck or ribeye) (or slice your own meat; skip for vegan/vegetarian and use more tofu, mushrooms, and vegetables)

1 Tbsp neutral oil (or 1 small piece of suet (raw beef fat))

2 large eggs (50 g each w/o shell) (optional, for dipping; for safety, buy pasteurized eggs ormake sous vide eggs; skip for vegan)

1 serving udon noodles (cooked and drained)

Sukiyaki

Ingredients

For The Kombu Dashi (for Diluting The Cooking Sauce; As Needed)

For The Sauce (yields Roughly 1⅓ Cups)

For The Sukiyaki

For Serving

For The Shime Finishing Course

Steps

Nutrition Facts

Comments

Sukiyaki

Ingredients

For The Kombu Dashi (for Diluting The Cooking Sauce; As Needed)

For The Sauce (yields Roughly 1⅓ Cups)

For The Sukiyaki

For Serving

For The Shime Finishing Course

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts