By 6th March 2010 August 27th, 2013 Uncategorized

THIS week’s recipe comes to us thanks to Hirafu sukiyaki restaurant Wagyu Dining Sou.

Generally cooked in on a gas cooker at your table, sukiyaki consists of thinly sliced beef, vegetables, tofu and noodles cooked in a shallow iron pot in a mixture of soy sauce, sugar, and mirin.

Before eating, dip in a small bowl of raw, beaten eggs. Oishii!

Choose your own amount of most of the ingredients below based on what what you like. (And eat at Sou to get an idea of how the locals do it!)


400g     thin sliced beef
    Shirataki konnyaku noodles
    Spring onion
¼    Chinese cabbage
    Enoki, Shimeji & Shiitake         mushrooms
100g     mizuna (potherb mustard)
200g    udon noodles
3     eggs

Sukiyaki sauce
1 cup     soy sauce
½ cup     Japanese sake
4 tbsp     ‘dashi’ stock
5 tbsp     granulated sugar
½ cup     water (more or less to taste)

1. Cut vegetables, tofu, shirataki noodles and mushrooms and arrange in sukiyaki nabe pan.
2. Pour the sukiyaki soup into the pan and start cooking on high heat.
3. When boiling, turn heat down to middle or low, add beef and simmer until brown.
4. Add vegetables and mushrooms and cook for three minutes.
*Serving: Break an egg in to a small bowl and mix with chopsticks. Dip ingredients into the egg before eating. If you prefer not to eat raw eggs you can put it into the soup as well.
5. After eating all the meat and vegetables, put the udon noodles into the nabe and cook for 1-2 minutes.


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