Sukiyaki - A Feast for a King!

Considered by many as the national dish of Japan, I think Sukiyaki is a style that any American would love!  Centered around well-marbled beef of exceptional quality, how could you go wrong?!

Sukiyaki can come in many levels, the finest restaurants use premium Wagyu and cook for you, and will cost about $300 for two.  At a more casual restaurant, they’ll get you started and leave you to do your own cooking, expect to pay $80-$100 for two here in Japan – but you can do it at home for far less.

Pictured Right: Table preparation in a fine Ginza restaurant.

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To prepare Sukiyaki, you need thinly sliced beef rib eye of Premium Choice or Prime grade.  While premium Wagyu (‘Kobe’ beef) is a must try, American beef is plenty rich for this dish.  To slice the meat thin enough (like thin lunchmeat), the butcher partially freezes the rib and then uses a slicing machine – be sure to get Premium Choice or Prime beef!

As for veggies, my favorite is the chrysanthemum leaves and the negi (Japanese leeks) – but it’s hard to find the exact ingredients in the US, so use American Leeks, green onions, spinach, thin sliced cabbage, onions, mushrooms, or whatever quick cooking veggie you like.  Raw egg is used here as a dip, and it is downright decadent – but you can just skip the sauce and eat over a bowl of rice, or use coddled egg yolks.

Prepare the meat and veggies, and the sauce.  Have a spoon for skimming nearby, and then get everyone to the table.  Place the burner and pot at the center of the table, and start by rendering a chunk of fat, or use oil, swirling it in the hot pan.  Add a piece or two of meat and stir fry, then add some of the sukiyaki sauce.  When the meat is just done, dip into the egg and eat. 

Left & Above: Fine American Beef is used in this famous Asakusa restarant.

Now you are cooking….  Add more sauce and bring to a simmer, then add veggies and meats a little at a time – removing from the pot with your chopsticks as they are cooked to your liking.  Just add a little at a time, and skim regularly – add sauce as needed and enjoy!  This is really a lot of family fun, and even the kids will ask for it again!  Remember not pass food from chopsticks to chopsticks – this is reminiscent of the cremation ritual and considered bad manners.

Serve with a Junmai or Daiginjo Sake (cold!) or a grapefruit juice and Japanese shoju cocktail (both available at Tony B’s Wine List next to our Dry Creek Market) – or an off dry and vibrant Riesling.  Definitely something with good acidity, this is a rich dish!

Serve with a Junmai or Daiginjo Sake (cold!) or a grapefruit juice and Japanese shoju cocktail (both available at Tony B’s Wine List next to our Dry Creek Market) – or an off dry and vibrant Riesling.  Definitely something with good acidity, this is a rich dish!

Pictured Left: Lower grade Wagyu beef in an inexpensive cook your own restaurant in Yokohama.

Realize there are many styles of sukiyaki in Japan, so recipes will vary.  There is one restaurant serving ‘Sukiyaki’ in Colorado  – JShabu at the Parker Triangle – but I’ve never seen any Japanese guests in there (it’s fun, but Americanized and a far cry from Japan).  They also offer Shabu Shabu – the topic of an upcoming blog. 

Tune in soon for more from your foodie friend in Japan – chef mick

Right: Raw eggs are used in Japan, not recommended in the US - just set your meat and veggies over Japanese rice to cool slightly before eating, or use coddled egg yolk.

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Recipe - Kanto Style Sukiyaki

Sukiyaki from Setsuko Yoshizuka

Sukiyaki Recipe 3

Sukiyaki from Japanese website in English - with pictures