Recipe: Sukiyaki (No Sake)

Sukiyaki
 

Sukiyaki is quite possibly my favorite Japanese dish! It can easily be made however you want, as long as you have the right broth flavor. I don’t have sake at home, which is included in most recipes. I’ve found that I don’t miss it- the mirin, soy sauce, and all the meat and veggies give plenty of flavor. Here is what I do:

Broth Ingredients:

  • 2 cup mirin

  • 1/2 cup water

  • 1 + 1/2 cup soy sauce

The Rest (tbh throw in what you want)

  • 1 pack tofu

  • 2 carrots

  • 1 cup cabbage

  • 3 bella mushrooms

  • 3-5 shiitake mushrooms

  • 1/2 lb thinly sliced beef

  • 1 pack clear noodles (I used mung bean noodles)

  • 2 cloves of garlic (minced)

Sukiyaki-2

Method:

  • Mix the broth ingredients on the stove on medium high heat for 5 minutes

  • Slice everything else and boil in broth until cooked

  • Serve with rice and a beaten egg for dipping (only eat raw egg if you know it’s safe! Most eggs in the US cannot be eaten raw)

 
Recipes, Cooking/BakingPeggy Chen