Sukiyaki Osaka-Style
Serves: 3
Alessia Franecki
1 January 1970
Based on User reviews:
51
Spice
54
Sweetness
48
Sourness
36
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
10
Shiitake Mushrooms (to 12, wiped and trimmed, crosses notched on caps, if very large, cut in half)60 g
Beef (suet)3 tbsps
Sugar1 cup
Sake1 cup
Dark Soy Sauce6
EggsDirections:
1
Cooking at the table: Put the empty sukiyaki pan or large cast-iron skillet over the heat source (or use an electric skillet) at the table
2
Start to melt suet in the pan over medium heat, using long chopsticks (or a fondue fork) to move it around so the entire pan bottom is well greased
3
The fat should smoke slightly
4
Quickly sprinkle about 3 tablespoons of sugar over the bottom and continue moving the fat in the pan (it should not be entirely melted yet
5
) The sugar will caramelize, turning brown and sticky
6
At this point, add about 1/4 cup water and 1/4 cup sake
7
There will be some sputtering (but this helps entertain guests)
8
Add sake, stir; add dark soy sauce, stir
9
Begin the cooking by laying a few slices of beef into the pan
10
The beef should take about 1 minute to cook
11
Add more beef, switch to vegetables-including shirataki, tofu and fu-then alternate back to beef
12
Each diner should put into the pan whatever he or she likes
13
Add water (or half water/half sake) to the pan occasionally, as the sauce is reduced
14
The ingredients should not swim in the sauce; the liquid should just keep the pan bottom covered
15
Set each place with an individual dipping bowl into which an egg has been broken
16
This alone is the dipping sauce
17
(If you serve a whole egg at each place, which is attractive, provide a saucer or some vessel for the empty shells
18
) Each diner mixes the egg with chopsticks or fork
19
As with the other nabemono, long-handled fondue forks are best for anyone who is a little shy about using chopsticks, but dinner forks will do in a pinch
20
Before eating, dip cooked meat and vegetables into the egg; the thin coating of egg "cooks" on as soon as it is in contact with the hot food
21
There is no other garnish or relish
22
To end the meal, serve hot cooked rice, mild pickles, and Japanese tea as a final course
23
Serve hot sake or cold beer up to rice course
24
Suggested Sake: Rich Sake *Have your butcher cut well-marbled sirloin beef into very thin slices
25
**Buy grilled bean curd (yakidofu) or use any type of bean surd (tofu) available