How to Make Sukiyaki

by Steve Krizman

My mother-in-law makes my favorite dish, sukiyaki, on New Year's. The electric skillet simmers all through the holiday. She keeps adding ingredients as we graze, and the stew gets richer.

Supplies

  • Sukiyaki beef -- lean, thinly sliced sirloin
  • Firm tofu, cubed
  • Yam noodles, cut
  • Canned Bamboo shoots, whole
  • Green onions, cut diagonally in 1-inch pieces
  • Shiitake mushrooms, soaked, setmmed
  • Fresh white mushrooms.stemmed
  • Japanese greens (from mums)
  • Water
  • Soy sauce
  • Sugar or Mirin
  • Instructions

    Step 1

    Sukiyaki beef is available at an Asian market. Or ask your regular butcher to slice some sirloin very thin.

    Step 2

    Shirataki noodles are made of devil's tongue yams and are available in Japanese stores. Asian noodles do not contain egg, and once were denied the "noodle" label, and were called "alimentary paste."

    Step 3

    Rinse. Setsuko also cuts them with scissors so they aren't so long.

    Step 4

    Setsuko couldn't tell me the English name for these greens. She said they come from a type of mum.

    Step 5

    Soak dried shiitakes in warm water for an hour or two. Leave them whole, but pinch off the tough stems.

    Step 6

    Setsuko sets the electric skillet at medium and puts in a dollop of vegetable oil. She doesn't measure anything.

    Step 7

    Brown some of the beef first.

    Step 8

    Put in some sake, some soy sauce and some sugar (or mirin). Taste as you go. The broth, too.

    Step 9

    Add some tofu cubes.

    Step 10

    Shirataki / yam noodles go in a mound in the middle, absorbing the flavors and keeping the beef and tofu on their own sides of the skillet.

    Step 11

    Crowd in the greens, mushrooms, sliced bamboo shoots, and green onions. Let each ingredient steep in its own neighborhood so people can fish out their favorites. Replace goodies as you go.

    Step 12

    Taste broth and add sake, mirin, soy sauce as necessary. Drink any reserved sake!