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Name: Sukiyaki
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Fresh Ingredients; 1/2 lockFirm Tofu (150 grams); Handful of Shirataki Noodles (Or Korean Dangmyeon; 3 Shiitake Mushrooms; Handful of Oyster Mushroom (or any other mushroom); 3 Leaves of Chinese Cabbage; 1 stalk of Spring Onion (forearm-length piece); 1/2 holeOnion; 3-4 stalks of Mugwort (Optional); Sukiyaki Broth; 3 Cups Anchovy-Kelp Broth (or Japanese Dashi Broth); Sukiyaki Marinade; 2/3 upMirin; 1/2 upSoy Sauce; 3 Tablespoons Sake (or Korean Cheongju); 2 Tablespoons Sugar; Eat Sukiyaki With:; A bowl Cooked Rice; 1 Beaten Egg (optional)

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INGREDIENTS

Fresh Ingredients
1/2 lockFirm Tofu (150 grams)
Handful of Shirataki Noodles (Or Korean Dangmyeon
3 Shiitake Mushrooms
Handful of Oyster Mushroom (or any other mushroom)
3 Leaves of Chinese Cabbage
1 stalk of Spring Onion (forearm-length piece)
1/2 holeOnion
3-4 stalks of Mugwort (Optional)
Sukiyaki Broth
3 Cups Anchovy-Kelp Broth (or Japanese Dashi Broth)
Sukiyaki Marinade
2/3 upMirin
1/2 upSoy Sauce
3 Tablespoons Sake (or Korean Cheongju)
2 Tablespoons Sugar
Eat Sukiyaki With:
A bowl Cooked Rice
1 Beaten Egg (optional)

INSTRUCTIONS

Instructions

Prep Ingredients

Cut a block of firm tofu in half - we'll only need ½ (~150 grams). Then wrap it in a few paper towels and set it aside. The paper towels will drain the water out of it.

Rinse the Shirataki noodles under running water. Then squeeze the water out of it. (Note: If you're using Korean Dangmyeon noodles, remember to soak the Dangmyeong noodles in a bowl of cold water for at least 1 hour.)

Remove the stems off the Shiitake Mushrooms. Then slice into thin pieces.

Separate a small bundle of Oyster Mushrooms into individual pieces.

Next, tear-off 3 pieces off lettuce from a head of Chinese Cabbage. Chop them into 3-4 thick sections.

Cut 1 forearm-length piece of Spring Onion stalk at a slight angle.

Cut ½ a whole onion into thick strips.

If you're using Mugwort, give it a rinse, then cut-off the stem portion (about ~2 inches from the bottom).

Make Anchovy Kelp Broth

Fill a pot with ~3.5 cups of water. Then add in an anchovy-kelp broth packet and simmer for 5 minutes on medium heat (or make it from scratch). You'll end up with around ~3 cups of broth (doesn't have to be exact)

Note: You can also use Japanese Stock broth - using dried Kombu only or a mix of Kombu & Katsuobushi.

Make Authentic Sukiyaki Sauce

Take out a bowl and thoroughly mix: Mirin (? cup), Soy Sauce (½ cup), Sake (3 Tablespoons), Sugar (2 Tablespoons).

Give it a thorough mix again - so no sugar is sitting at the bottom. Then immediately pour it into a pot. Bring the sauce up to a boil. As soon as it starts to bubble, turn off the heat. Let the Sukiyaki Sauce cool down, then pour into a smaller cup.Sear Ingredients for Deeper Flavor

Take out a frying pan. Place it on a medium-high heat (don't add any cooking oil). Once its hot, use a piece of shabu-shabu meat and rub it around the pan, so we get a little bit of natural grease in the pan.

Then add in the tofu block, onion, and spring onion cuts. Let them sizzle away for a few minutes until they get a nice sear on one side. Flip it and repeat. Take each ingredient out whenever it gets a nice sear.

Assemble Sukiyaki Pot

Take out a large pot. Arrange the Tofu, Onion, Spring Onion, Shiitake Mushroom, Oyster Mushroom, Shirataki Noodles, Chinese Cabbage, Mugwort and Shabu Shabu Beef Slices.

Then place the pot on a medium-high heat. Give it a few minutes - until you hear sizzling in the pot. Then add in around 2-3 soup ladles of the Sukiyaki Sauce.

Let the ingredients bubble away in the Sukiyaki Sauce for 1-2 minutes.

Then, add in the Anchovy-Kelp Broth (1-2 soup ladles worth).

Then, slowly mix the beef in so that it can cook and add more flavor to the broth.

Once the vegetables turn soft, enjoy!

Note: As you eat, feel free to add more Sukiyaki Sauce if it tastes bland ... or more Anchovy-Kelp Broth if it tastes slightly salty. Adjust as you eat.

Also remember to eat this Sukiyaki with a bowl of rice! (Too salty to eat on its own)

NOTES

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Sukiyaki

Fresh Ingredients
1/2 lockFirm Tofu (150 grams)
 Handful of Shirataki Noodles (Or Korean Dangmyeon
3 Shiitake Mushrooms
 Handful of Oyster Mushroom (or any other mushroom)
3 Leaves of Chinese Cabbage
1 stalk of Spring Onion (forearm-length piece)
1/2 holeOnion
3-4 stalks of Mugwort (Optional)
 Sukiyaki Broth
3 Cups Anchovy-Kelp Broth (or Japanese Dashi Broth)
 Sukiyaki Marinade
2/3 upMirin
1/2 upSoy Sauce
3 Tablespoons Sake (or Korean Cheongju)
2 Tablespoons Sugar
 Eat Sukiyaki With:
 A bowl Cooked Rice
1 Beaten Egg (optional)

Instructions
Prep Ingredients
Cut a block of firm tofu in half - we'll only need ½ (~150 grams). Then wrap it in a few paper towels and set it aside. The paper towels will drain the water out of it.
Rinse the Shirataki noodles under running water. Then squeeze the water out of it. (Note: If you're using Korean Dangmyeon noodles, remember to soak the Dangmyeong noodles in a bowl of cold water for at least 1 hour.)
Remove the stems off the Shiitake Mushrooms. Then slice into thin pieces.
Separate a small bundle of Oyster Mushrooms into individual pieces.
Next, tear-off 3 pieces off lettuce from a head of Chinese Cabbage. Chop them into 3-4 thick sections.
Cut 1 forearm-length piece of Spring Onion stalk at a slight angle.
Cut ½ a whole onion into thick strips.
If you're using Mugwort, give it a rinse, then cut-off the stem portion (about ~2 inches from the bottom).

Make Anchovy Kelp Broth
Fill a pot with ~3.5 cups of water. Then add in an anchovy-kelp broth packet and simmer for 5 minutes on medium heat (or make it from scratch). You'll end up with around ~3 cups of broth (doesn't have to be exact)
Note: You can also use Japanese Stock broth - using dried Kombu only or a mix of Kombu & Katsuobushi.
Make Authentic Sukiyaki Sauce
Take out a bowl and thoroughly mix: Mirin (? cup), Soy Sauce (½ cup), Sake (3 Tablespoons), Sugar (2 Tablespoons).
Give it a thorough mix again - so no sugar is sitting at the bottom. Then immediately pour it into a pot. Bring the sauce up to a boil. As soon as it starts to bubble, turn off the heat. Let the Sukiyaki Sauce cool down, then pour into a smaller cup.Sear Ingredients for Deeper Flavor
Take out a frying pan. Place it on a medium-high heat (don't add any cooking oil). Once its hot, use a piece of shabu-shabu meat and rub it around the pan, so we get a little bit of natural grease in the pan.
Then add in the tofu block, onion, and spring onion cuts. Let them sizzle away for a few minutes until they get a nice sear on one side. Flip it and repeat. Take each ingredient out whenever it gets a nice sear.
Assemble Sukiyaki Pot
Take out a large pot. Arrange the Tofu, Onion, Spring Onion, Shiitake Mushroom, Oyster Mushroom, Shirataki Noodles, Chinese Cabbage, Mugwort and Shabu Shabu Beef Slices.
Then place the pot on a medium-high heat. Give it a few minutes - until you hear sizzling in the pot. Then add in around 2-3 soup ladles of the Sukiyaki Sauce.
Let the ingredients bubble away in the Sukiyaki Sauce for 1-2 minutes.
Then, add in the Anchovy-Kelp Broth (1-2 soup ladles worth).
Then, slowly mix the beef in so that it can cook and add more flavor to the broth.
Once the vegetables turn soft, enjoy!
Note: As you eat, feel free to add more Sukiyaki Sauce if it tastes bland ... or more Anchovy-Kelp Broth if it tastes slightly salty. Adjust as you eat.
Also remember to eat this Sukiyaki with a bowl of rice! (Too salty to eat on its own)

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Nutrition

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Serving Size: 1 (75g)
Recipe Makes: 1

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 6976.4mg		241 %
Potassium 1.4mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.