Mittel

Sukiyaki

Name: Sukiyaki
Total time: 40 min
Yield: 4
Cuisine: Japanese
Ingredients: 500 g Marbled beef, very thinly sliced; 1/4 head Napa cabbage, cut into chunks; 1 bunch Crown daisy greens (shungiku); 2 Long onion (naganegi), sliced diagonally; 1 block / 4 Grilled tofu (yaki-dofu) and shiitake; 1 pack Shirataki noodles; 1 batch Warishita (soy 100 ml, mirin 100 ml, sake 50 ml, sugar 3 tbsp, dashi 100 ml); 4 Fresh eggs, for dipping; 1 piece Beef tallow (or oil)

Marbled beef and vegetables simmered at the table in a sweet-savoury soy warishita, each bite dipped in silky raw egg.

Quelle

Rezept von Japanese home kitchens · 🏠 Hausmannskost

Japanese home-style / 日本の家庭料理 — Sukiyaki took shape in the Meiji era, when Japan reopened to foreign trade and beef entered everyday cooking. Kansai and Kanto developed distinct methods — searing first versus simmering in a pre-made sauce — and the two blended after the 1923 Kanto earthquake sent Tokyo cooks westward and back.

Hintergrund auf Wikipedia ↗

Zubereitung im Video · 3 Videos

Just One Cookbook Taiji ́s Kitchen cookwithdana

⏱ 40 Min.🍽 4 Portionen🔥 620 kcal🇯🇵 Japan

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Zubereitung

Stir the warishita ingredients together and set the bowl beside the pot.
Rub beef tallow around a hot cast-iron pot until it films the surface.
Lay in a few slices of beef, splash with warishita, and let them sizzle briefly before eating the first bites straight off the heat.
💡 Searing the first slices Kanto-style gives a deeper, caramelised flavour than boiling them.
Add the vegetables, tofu and shirataki in tidy sections and pour in more warishita to simmer.
Crack an egg into each diner's bowl and beat it lightly; dip the hot cooked pieces to cool and enrich them.
Top up with beef, vegetables and warishita as you go, tightening the sauce with a little dashi if it reduces too far.

💡 Tipps

Use the freshest eggs you can for the raw dip, or warm them briefly if you prefer.
Keep shirataki away from direct contact with beef — it can toughen the meat.
Kansai style skips the pre-mixed sauce, seasoning the pot with soy and sugar as it cooks.