This is one of the great traditional dishes of Japan. In Japanese "suki" means to like, and "yaki" means to broil or grill. Modern sukiyaki is boiled in a pot, but you can think of it as "cooked how you like it". Pick from the ingredients listed below (our family always picks 7 of them), and have a great meal. The sweet broth and lovely mix of ingredients are a big hit with our kids!
- 1 cup water
- 3/4 cup soy sauce
- 1/2 cup sugar
- 1/4 cup sake
- (this is all we use, but some substitute Mirin for some of the sugar and sake.
- Stew ingredients:
- 1 lb thinly sliced beef, tenderloin or bonesless sirloin
- 4 green onions, 1 inch pieces
- 1 onion, halved then sliced
- spinach, 10 oz frozen thawed and liquid squeezed or 10 oz fresh
- one pkg firm or extra firm tofu, 3/4 inch cubes
- 6 oz white mushrooms, sliced
- 6 dried shitake mushrooms, soaked in hot water to reconstitute and sliced (retain liquid for possible use)
- 2 celery stalks, 1/4 inch slices
- 2 carrots, 1/4 in slices
- bean thread or shirataki filaments, reconstituted in hot water and drained
- 1 small can sliced bamboo shoots, drained (optional)
- 1 small can sliced water chestnuts, drained (optional)
- Cut and prepare all stew ingredients.
- Mix broth ingredients in large skillet.
- Add green onions, onions, carrots, celery, both mushrooms, bamboo shoots (optional) and water chestnuts (optional). Simmer until vegetables are nearly soft.
- Add tofu and beef, simmer for 3 minutes, basting and turning meat and tofu occasionally.
- Add spinach and bean threads. If you are using fresh spinach you may need to cover the pan to contain the spinach and speed up cooking. Cook until spinach is wilted and heated through.
- Serve over Japanese rice. Yum!
|Amount Per Serving||%DV|
|Serving Size 580g|
|Recipe makes 4 servings|
|Calories from Fat 170||26%|
|Total Fat 18.98g||24%|
|Saturated Fat 7.14g||29%|
|Trans Fat 0.0g|
|Total Carbs 87.27g||23%|
|Dietary Fiber 6.2g||21%|