During the wintertime, Japanese people like to eat beef and vegetable soup called sukiyaki.Sukiyaki is one of the dishes eaten during a special celebration in Japan because it is expensive and is usually reserved for special occasions.Sukiyaki is both fun to make and delicious to eat, even if you aren't celebrating.This is a great dish to share with your friends and family.
Step 1: Place the shirataki noodles in a pot of cold water and bring them to a boil.
When the noodles come to a boil, turn off the heat and strain them.Put shirataki in a bowl of water.The shirataki doesn't need a lot of cooking.The par-boiling is meant to remove the smell from the noodles.The full flavor of the sukiyaki sauce can be absorbed by the shirataki.If using other types of noodles, par boil them until they are close to being al dente.
Step 2: If you want your butcher to help you, slice the beef as thinly as possible.
Very thin beef is what sukiyaki calls for.Choose a cut that will give you good results.If you want to slice the beef yourself, place it in the freezer for a couple of hours.It is easier to slice beef when it is not completely frozen through.
Step 3: Before slicing the leaves of the Chinese cabbage, you must remove the stalks.
The stalks of the cabbage take longer to cook.Cut around the stalks of the cabbage to separate them from the leaves.The stalks can be cut into pieces.Cut the leaves into smaller pieces.
Step 4: Put the mushrooms in a container.
Cut whatever mushrooms you have into bite-size pieces if you weren't able to get shiitake mushrooms.Remove the stem from the shiitake with a knife if you were able to get it.Score a small star or cross into the cap of the mushroom with a knife.A straight line goes through the middle of the cap.Take a knife and make a 30 cut along this straight line, digging only a small amount of flesh from the mushroom, enough to show the whites.Make another 30 cut along the other side of the line by aligning the knife in the opposite direction.Once more, make a cross and a star by repeating this process.To prepare enoki mushrooms, wash and cut off the root bulb.
Step 5: The negi can be cut into pieces with a diagonal cut.
Step 6: Take the leaves out of the shungiku.
To separate the leaves from the stalks, rinse thoroughly.The stalks should be discarded.
Step 7: Make the sukiyaki sauce.
In a pot, bring the sake, mirin, soy sauce, and sugar to a boil.Remove the sukiyaki sauce from the heat when the boil is reached.The goal is to burn off the alcohol from the sake.
Step 8: Put a large hot pot in the kitchen.
The traditional way of cooking sukiyaki involves an earthenware or cast iron hot pot.The chef can cook at the table where he wants to serve.An electric pan can be used to cook at the table.You can cook the sukiyaki on the burner away from the table if you don't have a hot pot or electric pan.It's important to choose a large pot with an accompanying lid.
Step 9: The fat should be placed in the pot.
If the aim is a healthier meal, vegetable oil or lard can be used.
Step 10: Place the thinly sliced beef in the pot and cook it.
If you keep the beef in the pot, be careful not to overcook it.If the beef loses its pinkness, move it to the side of the pan so it doesn't cook quickly.Some cooks use a small amount of the sukiyaki sauce to cook the beef.The soy sauce will cause the sukiyaki sauce to bubble.Other cooks like to cook the beef in a pan with fat and then add sugar to it.You can do both.
Step 11: The cabbage stalks, yaki tofu, and mushrooms should be put into the pan.
All ingredients should be grouped together on the pan.
Step 12: Take the strained shirataki out of the pot and away from the beef.
While all the ingredients are cooking, separate shirataki from the beef because it contains a compound that makes beef tough.
Step 13: The remaining ingredients should be placed in the pot.
The cabbage leaves, chrysanthemum, and onions should be put in the remaining spots of the pot.
Step 14: The sukiyaki sauce should be added to the pot.
Step 15: When the meat has fully cooked and the cabbage stalks are no longer crunched, cook it with the lid on for 3 to 5 minutes.
Step 16: Beat one egg for each person to be served.
A dipping sauce of raw eggs is served with sukiyaki.Even if you aren't fond of it, the combination is a good one.If you don't like the taste of the eggs, they should be removed.There is very little chance of salmonella in raw eggs.
Step 17: Before eating, dip the meat and vegetables into the eggs.
Simply grab whatever looks appetizing out of the hot pot and dip it into the egg.If you aren't eating with your family or friends, use the thicker ends of your chopsticks to grab food from the pots.This is polite.
Step 18: As you eat, keep adding meat and vegetables to the pot.
If there are leftovers that didn't make it into the first generation of the meal, cook them in the remaining soup.Vegetables will take more time to cook than meat and leafy greens.
Step 19: Udon noodles can be served the next day if there is leftover soup.
In Japan, leftover soup is used to make Udon noodles.Combine the recipe for sukiyaki sauce with the remaining sauce if you don't have enough to make more.Reduce the heat to a simmer once the soup is back up to boiling.If the soup tastes overpowering, cut it with 1/3 cup of water.