When I was little my mom used to take us every 2 weekends to eat sukiyaki at the Japanese embassy in Mexico. Every birthday was celebrated with a pan of sukiyaki and a side of futomaki. I was very scared of replicating this dish, especially doing it vegetarian. But after testing, researching it is actually a very hearty, easy and delicious plate to make. With the right ingredients and the right balances this si one of the best homemade sukiyakis in the world!

Ingredients

For the sushi rice

  • 1 cup sushi rice
  • 1 cup water
  • 1 teaspoon rice vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt

For the sukiyaki

  • ½ head napa cabbage (about 10 leaves or 1.8 oz or 690 g)
  • 1 Negi (long green onion) (leek or 3 green onions)
  • 1 package enoki mushrooms
  • 10 shiitake mushrooms (carve decorative shapes)
  • 400 g package of Broiled Tofu
  • 200g shirataki noodles (or cellophane noodles, yam noodles) 
  • 1 Tbsp neutral flavour oil (vegetable, canola, etc)
  • 1 Tbsp brown sugar
  • 1-1.5 cup dashi (to dilute the sauce) (or water or a mixture of both)

For the sukiyaki sauce

  • 3/4 cup sake
  • 1/2 cup mirin
  • ¼ cup sugar
  • 1 cup soy sauce
  • add the dashi and water to the sauce after boiling

*always taste the sauce to adjust, not all products are the same, the sauce should be sweet, light and salty.

Instructions

  1. Gather all the ingredients.

  2. Combine the sake,  mirin,  sugar, and soy sauce in a small saucepan and bring it to a boil. Once boiling, turn off the heat and set aside.
  3. Prepare sukiyaki ingredients. Cut napa cabbage into 2” (5 cm) wide then cut in half right at the middle of the white part.
  4.  Discard the bottom part of enoki and tear into smaller bundles.
  5. Discard the shiitake stem.
  6. Cut tofu into smaller pieces (I usually cut into 6-8 pieces).
  7. Drain and rinse the shirataki noodles. Put all the ingredients on one big platter for the table or into smaller individual servings.
  8. Set a portable gas cooktop at the dining table and heat a cast iron sukiyaki pot (or any pot) on medium heat. When it’s hot, add 1 Tbsp. cooking oil.
  9. Pour 1 ⅓ cup of Sukiyaki Sauce and 1 cup dashi (or water) in the pot, or until ⅔ of the ingredients are submerged in the sauce.
  10. Place some of the ingredients in the pot. Put the lid on and bring to a boil. Once boiling, turn the heat and simmer until the ingredients are cooked through.
  11. Once the food is cooked, you can start enjoying them. Keep adding more ingredients and sauce as you eat from the pot. If the sauce is too salty, add dashi to dilute. If the vegetables diluted the sauce too much, then add more sukiyaki sauce.
RECIPE NOTES

author www.justonecookbook.com