Friday, November 30, 2012
The very first time I’ve ever tasted a Beef Sukiyaki, it was way back in my Junior High School years when I was still living in Hong Kong. I attended one of my good friends’ birthday party and her Mom prepared this memorable dish for all of us. It was the best sukiyaki I’ve ever tasted. The best, even until now. I have to say, my own version came pretty closed to hers, but there was something sentimental about the very first time that I had this dish. It was my very first time attending a friend’s birthday patty without my parents’ present. That was something huge, at least, it was something huge for me back then.
Sukiyaki is a Japanese winter dish of soup, or stew, prepared and served in the nabemono (Japanese hot pot) style. It consists of meat, usually thinly sliced beef, which is slowly cooked at the table, along with other vegetables and ingredients, in a shallow iron pot. The sukiyaki sauce usually contains a mixture of soy sauce, sugar, and mirin. Before being eaten, the ingredients are usually dipped in a small bowl of raw, beaten eggs.
“Hot pots” (or Chinese style fondue) are very popular in Asian cuisine, especially in the winter. They are slightly different than sukiyaki. Instead of having a sauce for the base, Chinese style hot pots use varieties of soup base, usually chicken stock, beef stocks, or herbal soup as it’s base for cooking. Then, the cooked ingredients are dipped into a bowl of raw beaten eggs with soy sauce (and chili oil if you like it spicy). I grew up having hot pots every winter with my family. It’s the best family-style kind of meal. We gather around the table, mingle, and cook together as we eat, often for hours. It’s the best way to spend quality time together, in my opinion. Not to mention, super easy to prepare as well. All you need to do is to get the the soup base and other ingredients ready. Then, everyone cook whatever they like to eat at the table-side.
Want to join me in the kitchen to see how I prepare the Beef Sukiyaki? Come on over.
1) Remove the stems of the shitake mushrooms, it’s much easier to do so when the mushrooms are still dry.
2) Rinse and soak in the hottest tab water until soften (about 30 minutes to 1 hour, depending on thickness).
3) Thinly sliced the carrot and cut the preferred shape with a small cookie cutter.
4) Trim off, and discard the roots of the enoki mushrooms, wash, drain and set aside.
5) This is the package of the Yam noodles that I’ve got. Very healthy and naturally gluten free. Very low in calories as well. I have no idea why they are called yam cakes on the package though.
6) A close look at the yam noodles. They are rolled up in small bite size bundles. Cute and convenience.
7) I used some fried soybean curd this time. You can use firm tofu if you like.
8) Last but not least, I’ve got some wonderful quality of Kobe Beef! Juicy and tender. So decadent.
9) In a medium nabemono, clay pot, or sauce pan, bring the water, soy sauce, sake, mirin, sugar and sesame oil to a boil. Add the soften shitake mushrooms, cabbage and carrot, cook until almost cooked through, about 15 to 20 minutes.
Then add the Bok Choy, soy bean curd, enoki mushrooms and yam noodles into the pot until the liquid comes up to a boil again. When ready to serve, add the sliced beef into the pot. Remove from heat, sprinkle green onion on top and enjoy. (This part can/should be done at the dining table with a portable stove.)
My hubby was able to join me for lunch when I prepared this Beef Sukiyaki the other day. It was warm and wonderful. We really enjoyed this Beef Sukiyaki. I hope you’ll give this recipe a try. Have fun cooking and stay warm.
Beef Sukiyaki: (Printable Recipe)Servings: 2
4 dried shitake mushrooms
1/4 Napa cabbage, cut into bite size pieces
1/4 carrot, thinly sliced (use a small cookie cutter and cut them into shapes if desired)
1 (5 ounce) package Enoki mushroons, trim off the roots
a small bunch Bok Choy, wash and split in half lengthwise
1/2 cup fried soy bean curd (can use firm tofu instead)
1 (7 ounce) package yam noodles
1/2 pound pre-sliced beef, for sukiyaki/shabu shabu
1 green onion, diced
1 1/2 cups water
1/2 cup soy sauce (more or less, adjust to your own taste)
1/2 cup cooking sake
1/2 cup mirin (Japanese sweet cooking wine)
4 tablespoons sugar
1/4 teaspoon sesame oil
Remove the stems of the shitake mushrooms, rinse and soak in the hottest tab water until soften (about 30 minutes to 1 hour, depending on thickness).
In a medium nabemono, clay pot, or sauce pan, bring the water, soy sauce, sake, mirin, sugar and sesame oil to a boil. Add the soften shitake mushrooms, cabbage and carrot, cook until almost cooked through, about 20 minutes.
Then add the Bok Choy, soy bean curd, enoki mushrooms and yam noodles into the pot until the liquid comes up to a boil again. When ready to serve, add the sliced beef into the pot. Remove from heat, sprinkle green onion on top and enjoy. (This part can be done at the dining table with a portable stove.)