Sukiyaki – One Pot Recipe
- Cook Time: 10 minutes
- Prep Time: 45 minutes
- Total Time: 55 minutes
- Servings: 4
Description
This Sukiyaki recipe brings the essence of a Japanese gathering right to your table. A perfect choice for holiday gatherings or intimate dinners with friends, Sukiyaki transforms fresh vegetables, tender cuts of meat, and savory ingredients into a satisfying one-pot meal. Unlike traditional Yosenabe, which resembles a boiled broth dish, Sukiyaki shares more in common with a beef stir-fry cooked in a flavorful broth. Though this recipe has a slightly lower sugar content, feel free to adjust the sweetness by adding more sugar to suit your preference.
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | shrimp |
| 3 | chicken breasts, sliced |
| 2 | green onions, chopped |
| 10 | tofu, cubed |
| 1 bunch | spinach, washed and trimmed |
| As desired | fresh mushrooms |
| 1 | Chinese cabbage, sliced |
| As desired | bamboo shoot, sliced |
| 2 | water chestnuts, sliced |
| 1/2 lb | bean sprouts |
| 1/2 cup | soy sauce |
| 1 cup | mirin |
| 1 tbsp | sugar |
| 2 cups | water |
| 1/4 cup | bonito flakes |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 369.7 kcal |
| Fat | 21 g |
| Saturated Fat | 7.7 g |
| Cholesterol | 76 mg |
| Sodium | 2319.6 mg |
| Carbohydrates | 12.4 g |
| Fiber | 3.2 g |
| Sugars | 5.2 g |
| Protein | 33.2 g |
Instructions
1. Preparing the Broth
- Begin by wiping the konbu (dried seaweed) with a damp cloth to remove any excess salt or residue.
- In a medium saucepan, add the 2 cups of water and place the konbu in it. Allow the konbu to soak for about 30 minutes, ensuring that it begins to soften slightly.
- Once the soaking time has passed, place the saucepan on medium heat. Keep an eye on the water as it begins to warm. When it starts bubbling (just before reaching a rolling boil), carefully remove the konbu. Tip: Avoid letting the konbu boil as it can become bitter.
- Next, add the bonito flakes into the water. Allow the mixture to come to a gentle boil and then immediately turn off the heat.
- Let the bonito flakes settle to the bottom of the pan. Strain the broth through a cheesecloth or a fine-mesh strainer into a container, discarding the used konbu and bonito flakes. This broth will act as the flavorful base of your Sukiyaki.
2. Making the Cooking Broth
- In a mixing bowl, combine the strained broth with soy sauce, mirin, and a tablespoon of sugar. Stir until everything is well incorporated, and then bring this mixture to a quick boil to dissolve the sugar fully.
- Pour the cooking broth into a serving container and place it on your dining table alongside the prepared meat, seafood, and vegetable platters.
3. Cooking Sukiyaki at the Table
- Heat a tablespoon of vegetable oil in a large, heavy skillet or a traditional Japanese Sukiyaki pan.
- Begin by adding the beef, chicken slices, and shrimp (if using) to the skillet. Spread them evenly to ensure even browning. Lightly brown the meat and seafood on both sides.
- Pour a small amount of cooking broth over the meat to infuse flavor. Once it begins to sizzle, push the meat and seafood to one side of the pan to make room for the vegetables.
4. Arranging and Cooking the Vegetables
- Take a portion of the prepared vegetables—such as green onions, tofu, spinach, mushrooms, and cabbage—and place them in the pan, keeping each type grouped together for a beautiful, decorative look.
- Maintain about 1/4 inch of broth in the skillet at all times by adding more cooking broth as it reduces. This is key to achieving the right balance of flavor and moisture.
5. Finishing Touches
- Allow the vegetables and meat to simmer together for 5 to 10 minutes, or until the vegetables are tender but not overcooked, and the flavors are fully absorbed.
- Stir everything gently to blend the ingredients and ensure even cooking.
6. Serving Suggestions
- Serve the Sukiyaki immediately over a bed of rice or noodles, allowing your guests to enjoy the savory, umami flavors of this Japanese classic.
