Sukiyaki

Yes, I'm finally cooking again. I know that one of my "Food Resolutions" was to cook alot more. So I guess I've got alot of territory to make up. This past weekend, the Missus decided that she wanted some Sukiyaki, so I broke out my Mother's recipe. Well it's sort of my Mom's recipe. I've made a few changes over the years, but overall it's still Her basic recipe. Some of the items we've changed in the recipe are watercress to replace shingiku, and the addition of enoki mushrooms.

Sukiyaki is the ubiquitous Japanese dish, and ingredients and recipes vary. From very simple soy sauce and sugar concoctions, to more complicated versions. I've been told several times that the "meat" makes the Sukiyaki, but coming from humble beginnings, I believe that the Warishita (sukiyaki sauce) makes the dish. Luckily, I'm able to get my hands on prime sukiyaki cut rib eye, so I'll have all bases covered.

Warishita (Sukiyaki Sauce):

1/2 Cup Soy Sauce
3/4 Cup Mirin
1/2 Cup Sugar
1/4 Cup Water
1/4 Sake
1/4 tsp Dashi No Moto(optional)
1 clove garlic smashed (optional)

Combine Warishita ingredients(except for dashi no moto) and bring to a boil while stirring, turn down heat and simmer for 3-5 minutes to burn off alcohol. Remove from heat and add dashi no moto, if desired. Remove from heat and cool. Let the sauce "rest" at least 20 minutes, or over night. I usually make a double recipe of Warishita for each "batch" of Sukiyaki.

Sukiyaki:

1 lb Thin cut rib eye or sirloin
2 Medium Round Onions sliced
2 Packages Shirataki(Yam Noodles), open packages and place in a colander. Pour boiling water over Shirataki to remove the "smell".
1 Block Tofu drained well, and cut into 1 inch cubes
1 Can Bamboo Shoots - If the smell bothers you, pour boiling water over Bamboo Shoots, drain, then cut into slices lengthwise.
6-8 Fresh Shiitake Mushrooms
1 Bunch Enoki Mushrooms (optional)
2 Bunches Watercress, or 1 bunch Shingiku (Edible Garland Chrysanthemum)
1 Bunch Green Onions(green parts only), cut into 1 inch lengths
4-6 Eggs

1. Lightly oil the bottom of a Tetsunabe (Iron Pot),do not use a donabe(earthenware pot). You can also use a large heavy bottom skillet. Place on a tabletop stove.

2. Arrange items in a single layer on the bottom of the skillet.

3. Heat skillet over medium heat. Pour half of the Warishita over ingredients covering the meat.

4. Bring to a boil, then reduce to a simmer and cook for 3-5 minutes.

5. Add ingredients and sauce as they are depleted.

6. If you desire, pick out ingredients and dip them in lightly beaten egg right before eating.

You can turn a Sukiyaki dinner into a real social event, with  designated rotating "Sukiyaki Chefs". I've yet to find decent Sukiyaki served at a restaurant for under $25/person. Most restaurants have use a watered down sauce, with low grade meat, and cheap ingredients like napa cabbage.

Sorry no photo of the finished product - we were to busy eating.

Just to finish up. Here's an interesting little book/pamphlet my Mother owned.

The Author is someone named "Fumiko" and this 70 page book cost exactly $1.00! Even though our Sukiyaki recipe is not from this book, I found this to be most "interesting":

Yes, it says Hawaii, the 49th state! Guess they got a little ahead of themselves!

Comments

[stacey]

oooooh sukiyaki! the last good sukiyaki i had was in hawaii.. however, I did have a delicious "chinese sukiyaki" ie. Huo guo recently for chinese new year. I've never had sukiyaki at a restaurant before, I always thought it was more of a home thing. Anyway, great recipe! :)

[dietchilicheesefries]

kirk, sounds pretty close to my mom's recipe.... mirin is freakin' underrated, it really don't get the love it deserves...

[Rachel]

mmm all the magic ingredients for a tasty soup/stew *sigh* wish I could have chowed down on that too :)
Is that vermicili I spy in the middle??

[J]

My mother has that same book!

[Kirk]

Hi Stacey - I've always thought of Huo Guo to be more like Shabu-shabu for some reason. Basically because I think of Warishita as a sauce vs a "broth". Actually, you can get really good Sukiyaki in a Restaurant (not in SD, though), but you will often pay $$$.

Hi DCCF - Funny, the mirin was something I added later. We didn't have much mirin in Hawaii as I was growing up - so my Mom just used sugar. Mirin adds another interesting dimension. I often call it the Japanese Restaurant smell - you can often get a hint of mirin in alot of Mom and Pop Japanese restaurants.

Hi Rachel - That noodle-ish thing that you see is Shirataki, made of the same "yam" as konnyaku. Very crunchy.

Hi J - Thanks for stopping by and commenting! I thought it was a pretty cool book, I just loved the "Hawaii the 49th state" line.

[RONW]

The joys of the Internet....no need even wash dishes. I'm with Rachel, though....there's 2 types of noodles shown in the picture. Which is which?? That collector's pamphlet on Sukiyaki is definitely Ebay material. 49th State and all that. It's similar to those mis-stamped coins. Of course, no amount of money in the world could possibly replace the pamphlet. IMO, the sukiyaki sauce is a tad more important than the grade of meat used, even though the two are quite integral to one another, mainly since pork can be substituted for the beef. Even chicken maybe. But sukiyaki is a dish where tough meat ain't gonna cut it.

[lance]

That looks so good....... Sukiyaki is a "must have" comfort food. I didn't know the sukiyaki sauce had it's own name. Learned something new or should I say "old". Thanks for sharing your recipe. Will have to try it.

[Kirk]

Hi RONW - Those are 2 types of Shirataki...off of the top of my head - the white ones are "Shiru(white) Shirataki", refined to a white color. The grey ones are "Kuro" or "Black" is unrefined shirataki with dark colored flecks in it.

Hi Lance - Yes, strangely enough Sukiyaki Sauce has it's own name....

[Jack]

Forget about pizza and tv...how about sukiyaki instead of pizza in front of your cool new tv? :)

[stacey]

ah it is true huo guo is more like shabu shabu than sukiyaki.. but they're all kinda a similar idea... really! good sukiyaki places in hawaii? i'd like to try it sometime, if you can suggest one on oahu

[Kirk]

Hi Jack - Maybe Sukiyaki pizza? Crust might get really soggy, though! LOL!

Hi Stacey - You're right, it's all good - if you haven't you should try Chanko Nabe one day. Unfortunately, I understand the places that served decent Sukiyaki back home have all closed - though maybe Reid or Lance, or someone may have an ideas!

[Joseph E]

Where is your source of "prime sukiyaki cut rib eye" here in San Diego? If that meat tasted as good as it looks, you ought to be making Sukiyaki for the Missus more often!

Thank you for the consistent and impressively frequent blog; you've made me want to start carrying a camera around myself.

[Kirk]

Hi Joseph - Thanks for the kind words. You can get decent prime shabu shabu and sukiyaki cuts of meat at Nijiya.

Nijiya Market
3860 Convoy St Ste 109
San Diego, CA 92111

I carry that camera of mine almost everywhere in my back pocket.

[Passionate Eater]

Sometimes those types of old-school books are the ones with the best recipes. I know you have the Pei-Mei books, and that you know what I mean! ;)

Thank you for sharing your family recipe Kirk! And I'm glad to see you cooking more. You gotta save up the Mmm-yoso funds for the boyz!

[Kirk]

Hi PE - I like to browse through these old (vintage is perhaps a better word) cookbooks, I wish I had more of them. But then I guess I'd be spending more time reading and less time blogging.....

[milgwimper]

Kirk,

The recipe for the sauce is almost like my Mothers. Although I will see if she is willing to try some of your changes, if not I will! LOL We use napa cabbage or baby bok choy with ours only because I think Mom misses the kimchi. ;P But enoki mushrooms are a must! Yum Yum.

[Kirk]

Hi Mills - Well I don't know....I really wouldn't want to get on Mom's bad side! I also will throw in 1-2 dried chilies or some togarashi while making the Warishita once in a while to add some "zip".

[Liza]

Kirk, we tried your sukiyaki recipe last night, and it was perfect for the cold weather we've been having . . . My husband and I both thank you for posting it.

[Kirk]

Hi Liza - I'm glad it turned out okay. Thanks for letting me know!