Sukiyaki
Sukiyaki is a kind of shabu-shabu (a Japanese dish) but it is a bit sweeter.
- Prep
- 11 min
- Cook
- 26 min
- Total
- 37 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Wash the vegetables, and cut them into large pieces.
Procedure
Soak the mushrooms in warm water for 15 minutes.
Procedure
Mix the sauce ingredients in a small bowl.
Procedure
Heat an electric skillet on low heat, and grease with a little bit of oil.
Procedure
Put a few slices of beef into the skillet, and cook them until brown.
Procedure
Add sauce (don't add all of them at the same time).
Procedure
Sort the beef slices to the sides. Add the rest of the ingredients in an organized fashion.
Procedure
Serve the sukiyaki with bowls of rice, with a raw egg yolk as the dip. Add more ingredients as necessary.
Photo: ajari · CC BY 2.0 · https://creativecommons.org/licenses/by/2.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 8 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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