Host a sukiyaki night

Ingredients:

Servings: 2

Sauce:

• 1/2 cup sake

• 1/2 cup mirin

• 3 tbsp sugar

• 1/2 cup soy sauce

The Sukiyaki:

• 4 leaves napa cabbage

• ¼ bunch chrysanthemum greens

• 1 long green onion (white part only)

• ½ onion

• ½ package enoki mushrooms

• ½ package maitake mushrooms

• 2 shiitake mushrooms

• ½ package broiled tofu or use medium-firm

• 1½ inches carrot

• ½ package shirataki noodles

• ½ lb thinly sliced beef

• 1 Tbsp neutral oil

Shime Finishing Course:

• 1 package udon noodles (cooked and drained)

Recipe Credit: Just One Cookbook

Watch how-to: HERE

Step by step:

1. Make the sukiyaki sauce- combine ½ cup sake and ½ cup mirin in a small saucepan. Bring it to a boil and reduce the heat to simmer and let the alcohol evaporate for a minute or so.

2. Add 3 Tbsp sugar and ½ cup soy sauce and mix together. Bring it back to a boil. Once the sugar is completely dissolved, turn off the heat and set it aside.

3. Transfer the sauce to a pitcher and bring both the dashi and the sauce to the table

Prep all the sukiyaki ingredients-

1. Cut 4 leaves napa cabbage into pieces 2 inches

2. Cut the pieces in half or thirds down along the thick white center of the leaves.

3. Cut ¼ bunch chrysanthemum greens 2 inches

4. Slice the white part of 1 long green onion diagonally into ½-inch pieces

5. Cut ½ onion into ½-inch slices widthwise

6. Next cut stems or roots and clean all your mushrooms

7. You can cut a flower pattern on the shiitake mushroom caps: cut a sliver off the top of the mushroom cap in the shape of a “V". Make a second cutout in the same manner to form an "X"

8. Cut ½ package broiled tofu into smaller pieces

9. Cut you carrots, you can cut them into flowers here as well, or use a stamp!

10. Rinse and drain ½ package shirataki noodles. Cut the noodles in half. Add the shirataki noodles to boiling water to remove any odor. Once the water is boiling again, cook for 2 minutes, drain, and set aside.

11. Place ½ lb thinly sliced beef on a plate. Put all the ingredients on a big platter for the dining table. You can also make your udon noodles and set aside for after

Cooking the beef:

1. Set a portable gas cooktop at the dining table. Give each person a medium-sized bowl to put the cooked food from the pot.

2. Heat the pot on medium heat. When it’s hot, add 1 Tbsp neutral oil. Then, pour in enough sukiyaki sauce to cover the bottom of the pot.

3. Place a few slices of beef in the pot. When the bottom side of the meat is cooked, flip and cook the other side. You can eat a few rounds of meat first or leave the meat in the pot and continue with the veggies

Cook the veggies:

1. Add some vegetables, tofu, mushrooms, and other ingredients (except the udon) to the pot.

2. Pour in enough sukiyaki sauce submerge the ingredients in the sauce, about ¼ inch of sauce.

3. Drizzle in a small amount of kombu dashi into the pot to dilute the sauce to your liking. Bring to a gentle simmer. Then, turn down the heat and simmer until cooked through. You can add more beef now, as it cooks fast.

4. Enjoy with a side of rice! When you’re done with all the veggies and meat add the cooked udon noodles to the remaining broth in the sukiyaki pot. Heat through and enjoy!