Sukiyaki

 

Sukiyaki Recipe

In 2021 we got set up to make sukiyaki in our Tokyo apartment, at the table with the portable gas cooker and a Japanese cast iron pot.  YUM.  This is David's method and recipe:  

The broth for Sukiyaki is called “Warishita”. 

Warishita and Usu-warishita Recipe

Dashi Broth

3 Cups water

Dashi Powder (or 1 dashi bag from Kayanoya)

Boil the water and add the dashi powder. If using Kayanoya, remove the bag after a few minutes

Warishita

1 Cup Dashi broth

1 Cup Mirin

1 Cup Soy Sauce

5 T sugar

Usu-Warishita

2 Cups Dashi broth

1 T Soy Sauce

Sukiyaki Ingredients

Thinly sliced beef

Shiitake Mushrooms (make 3 cuts in the top to create a design)

Harusame rice noodles (soak in water)

Firm Tofu (cut into bite sized squares)

Vegetables washed and cut into bite sized pieces

- Chinese (Napa) cabbage

- Enoki Mushrooms

- Spinach 

- Leek 

- Carrots 

Heat the sukiyaki pan

Add a small amount of oil

Put a few pieces of beef in the pan and brown

Add Warishita until the pan is 1/3 full

Add other ingredients 

Cover the pan

Give everyone a small bowl and rice. (Some people like to scramble a raw egg in their bowl)

After a few minutes remove the cover and EAT (dip the food in the egg)

Continue to add ingredients and Warishita as needed

Add the Usu-Warishita to dilute the broth and maintain the right flavor