A sumptuous hot pot brimming with beef, noodles, tofu and vegetables in a sweet soy broth.
- 12-16 oz boneless rib eye steak, cut, across the grain, into very thin slices. (If you have time, freeze the meat for an hour or so to make it easier to slice) Set aside in the fridge.
- 1 14-oz Pack firm tofu, drained, cut in half lengthwise, then each long half cut into 9 or 10 slices.
- 1 4-oz package of Japanese cellophane noodles, soaked in hot water for 10 minutes to soften, drained and set aside.
- 2 tablespoons canola oil
- 1 medium yellow onion, halved and sliced
- 1 bunch scallions, trimmed
- 12 shiitake Mushrooms, cleaned and stemmed, patted dry
- 2 carrots, peeled and sliced
- 2 cups roughly chopped Napa Cabbage,
- 1/2 cup soy sauce
- 1/2 cup Mirin (sweet rice wine)
- 1/4 cup sake
- 4 Tablespoons sugar
- 1 1/2 cups water
- Have all ingredients washed and cut and ready - steak sliced - noodles softened.
- Put oil in a large skillet and heat over medium high heat till hot, but not smoking. Add sliced onions, scallions, and shiitakes (white side down), keeping them separate from each other, and brown them for about 5 minutes, using a spatula to move them around a bit so they all get some browning. Remove pan from heat and set aside.
- Put soy sauce, Mirin, sake, sugar, and 1 1/2 cups water in a large pot or Dutch Oven. Bring to a simmer over medium heat, stirring (1-2 minutes) until sugar is dissolved. Turn off heat and carefully place all ingredients into the pot in separate piles, starting with one corner of the pot. I like to start with the heavier things that will stay put: the sliced beef. Then the cubed tofu. Then the onion, scallions and mushrooms. Then the carrots. The cabbage is very bulky but will shrink as it cooks. Finally, clear a little spot, with a wooden spoon, to drop in the softened noodles.
- Turn the heat up to medium high. When it starts to boil, turn it down to a strong steady simmer and use the wooden spoon to gently jiggle the ingredients and nudge them down into the broth, without disturbing the piles, so that everything gets cooked. When the meat is no longer pink and the onions and cabbage are soft, about 5 minutes, the Sukiyaki is ready.
- Divide the Sukiyaki into individual bowls, using tongs to make sure each bowl gets some of each ingredient. Spoon broth into the bowls. Enjoy!
- Prep Time: 45 mins
- Cook Time: 10 mins
- Category: Main Dish
- Cuisine: Japanese