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
