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!