Traditional Sukiyaki (Japanese Beef Hot Pot)

Name: Traditional Sukiyaki (Japanese Beef Hot Pot)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Asian, Japanese
Ingredients: 680 grams sirloin beef, sliced into 1/4- to 1/8th-inch strips; 315 milliliters dashi; 158 milliliters mirin; 227 grams mushrooms, sliced (shiitake, portabello, button, enoki or a variety); 1 small head bok choy or napa cabbage, leaves cut into 1- to 2-inch segments; 158 milliliters sake; 8 scallions, cut into 2 inch pieces; 237 milliliters short grain rice; 158 milliliters soy sauce; 1 Tbsp sugar; 227 grams firm tofu, cut into 1-inch cubes; 227 grams shirataki or udon noodles; 1 yellow onion, sliced into thin rings

The recipe Traditional Sukiyaki (Japanese Beef Hot Pot) could satisfy your Japanese craving in about 30 minutes. This recipe makes 4 servings with 816 calories, 62g of protein, and 10g of fat each. This recipe covers 37% of your daily requirements of vitamins and minerals. Head to the store and pick up sirloin beef, dashi, mushrooms, and a few other things to make it today. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. Many people really liked this main course. It is a good option if you're following a dairy free diet.

Instructions

Bring mirin, sake, dashi and sugar to a simmer and stir until sugar is dissolved.

Ingredients you will need

Dashi

Mirin

Sugar

Sake

Remove from heat and reserve.

Arrange beef and tofu on separate platters (or dinner plates) cover with plastic wrap and refrigerate. Arrange mushrooms, onion, scallions, and bok choy on a serving platter and set aside.

Ingredients you will need

Mushrooms

Green Onions

Bok Choy

Onion

Beef

Tofu

Wrap

Equipment you will use

Plastic Wrap

Rinse rice in a fine mesh strainer until water runs clear.

Ingredients you will need

Water

Rice

Equipment you will use

Sieve

Place in a small pot and cover with 2 cups water, bring to a simmer then turn heat to low and cover with tight fitting lid. Steam until all the water is absorbed, about 30 minutes.

Ingredients you will need

Water

Equipment you will use

Pot

Set up butane burner or electric hot plate, and carefully ignite.

Place a thick bottomed, low sided pan over burner and pour in sauce mixture. Bring to a simmer

Ingredients you will need

Sauce

Equipment you will use

Frying Pan

Divide rice between 4 small bowls.

Ingredients you will need

Rice

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Bowl

Place platters of ingredients around burner and cook as you eat by transferring to simmering broth and cooking to desired doneness. If desired, break egg into separate bowl, beat and use to dip steaming hot ingredients into.

Ingredients you will need

Broth

Dip

Egg

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

680grams

sirloin beef, sliced into 1/4- to 1/8th-inch strips 315milliliters

dashi 158milliliters

mirin 227grams

mushrooms, sliced (shiitake, portabello, button, enoki or a variety)1small head

bok choy or napa cabbage, leaves cut into 1- to 2-inch segments 158milliliters

sake 8

scallions, cut into 2 inch pieces 237milliliters

short grain rice 158milliliters

soy sauce 1Tbsp

sugar 227grams

firm tofu, cut into 1-inch cubes 227grams

shirataki or udon noodles 1

yellow onion, sliced into thin rings

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is David & Nadia Chenin Blanc. It has 4.2 out of 5 stars and a bottle costs about 36 dollars.