Sukiyaki Print Email

This is Kanto-style (eastern Japan) sukiyaki.

• 1 pound of thinly sliced Wagyu beef
** It tastes better if the beef is cut very thin.
• A handful of shirataki noodles (made from yam cakes) or cellophane noodles
• 7-8 shiitake mushrooms
• 1 enoki mushrooms
• 1 medium size leek
• 1 Chinese cabbage
• 1 block of yaki-dofu (grilled tofu)
(ingredients can be adjusted by availability)

For sukiyaki sauce:
(** You can also buy sukiyaki sauce in a bottle).
• 3 TBS soy sauce
• 3 TBS sake (Japanese rice wine)
• 3 TBS sugar
• 1 cup soup stock

For dipping:
• 4 eggs (optional, but always used in Japan)

How to Cook and Eat Sukiyaki:
1 Cut all ingredients into bite-sized pieces.
2 Arrange all ingredients on a large plate and place the plate at the table.
3 Mix soy sauce, sake, sugar, and soup stock to make sukiyaki sauce.
4 Set a hot plate or gas grill at the table.
** After this point, everything is done at the table as you eat.
5 Heat a little oil in a shallow skillet (can be a fry pan or a hot plate) at the table.
6 Fry meat, then add sukiyaki sauce.
7 Add other ingredients when the sauce starts to boil.
8 Simmer until all ingredients are softened.
9 Dip the cooked sukiyaki into the raw, beaten eggs and begin to eat!
10 As the liquid boils away, add more sukiyaki sauce. If you are not able to obtain the above ingredients, you can use any meat and vegetables. It's ok to create you own sukiyaki.
Serves 4 – Setsuko Yoshizuka -

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