Simple Homemade Sukiyaki
Simple Homemade Sukiyaki
#EasySukiyaki #SukiyakiRecipe #HomemadeSukiyaki #SavorySauce #HealthyLowSodium #QuickMeal
Craving Sukiyaki but want a quick and easy way to make it at home? This recipe is inspired by a delightful Sukiyaki experience, using leftover beef from shabu-shabu and a medley of fresh vegetables like mushrooms, tofu, cabbage, onion, and green onions. It’s a simple, quick, and delicious way to enjoy Sukiyaki right in your kitchen. The sauce is incredibly easy: a base of mentsuyu seasoned with dashi stock, a touch of mirin, and a hint of sugar. This creates a savory yet not overly salty flavor profile, perfect for a light meal. For an authentic touch, we’re making a delicate onsen tamago (soft-boiled egg) to dip the ingredients in, or you can mix it directly into the sauce for added richness. This recipe is designed for ultimate simplicity, making it accessible even for beginners.
Sukiyaki Ingredients- 200g thinly sliced beef for shabu-shabu
- 1/2 block firm tofu
- 1 pack enoki mushrooms
- 1/6 head cabbage
- 1/2 onion
- 1/4 stalk green onion
Sukiyaki Sauce Ingredients- 3 Tbsp mentsuyu (Japanese soy-based sauce)
- 1/3 cup dashi stock
- 1 Tbsp sugar
- 1 Tbsp mirin (sweet rice wine)
Onsen Tamago (Soft-Boiled Egg) Sauce Ingredients- 2 large eggs
- 1 Tbsp white vinegar
- 1 Tbsp Sukiyaki Sauce
- 3 Tbsp mentsuyu (Japanese soy-based sauce)
- 1/3 cup dashi stock
- 1 Tbsp sugar
- 1 Tbsp mirin (sweet rice wine)
Onsen Tamago (Soft-Boiled Egg) Sauce Ingredients- 2 large eggs
- 1 Tbsp white vinegar
- 1 Tbsp Sukiyaki Sauce
Cooking Instructions
Step 1
First, let’s prepare the vegetables that will add flavor and texture to our Sukiyaki. I’ve chosen cabbage for its subtle sweetness as it cooks down. Alternatively, Napa cabbage or bok choy would also be delicious. Cut the cabbage into bite-sized pieces.
Step 2
Now, let’s make the heart of our Sukiyaki: the sauce! In a bowl, combine the dashi stock, mentsuyu, sugar, and mirin. Stir everything together until well combined. This simple, savory sauce is ready in no time – how easy is that?
Step 3
Let’s get the other Sukiyaki ingredients ready. Trim the root end of the enoki mushrooms and slice the green onions diagonally. Cut the onion into wedges. And of course, the star of the dish – thinly sliced beef! Shabu-shabu cut or thinly sliced beef for sukiyaki both work wonderfully. Using a higher-quality cut like ribeye would elevate the flavor even further.
Step 4
We’ll now prepare the onsen tamago, a delicate soft-boiled egg that makes Sukiyaki even more special. Bring a small pot of water to a rolling boil, then add 1 tablespoon of white vinegar. The vinegar helps the egg whites coagulate quickly. You can gently crack the eggs into individual small bowls beforehand, or carefully crack them directly into the boiling water. Using chopsticks, gently swirl the water around the egg in a circular motion to help the white form a neat shape around the yolk without breaking it.
Step 5
Once the egg whites are softly set, carefully remove the onsen tamago from the water and place them in individual serving bowls. Be gentle to keep the yolks intact. You can enjoy them as is, or drizzle a little of the prepared Sukiyaki sauce over them for an extra layer of flavor.
Step 6
It’s time to cook our Sukiyaki! I’m using a cast-iron griddle pan, flipped upside down, which is perfect for Sukiyaki. If you don’t have a specific Sukiyaki pot or pan, a griddle works great. Lightly grease the pan with olive oil (or beef tallow if you have it). Once the pan is hot, arrange the beef, tofu, enoki mushrooms, onion, green onions, and cabbage attractively on the pan.
Step 7
The key to authentic Kansai-style Sukiyaki is the sauce. As the ingredients begin to cook and brown, drizzle the prepared Sukiyaki sauce over them. Pour it in a circular motion around the edges of the pan, allowing it to sizzle and coat the ingredients.
Step 8
Once all the ingredients are nicely browned and cooked through, dip them into the warm onsen tamago sauce and enjoy! This method truly brings the authentic taste of Kansai-style Sukiyaki right to your dining table. While the sauce is simple, the resulting flavor is anything but basic. Enjoy your delicious homemade Sukiyaki!
