Feel free to adjust the ingredients depending on your group’s preference. Just make sure you have a variety of mushrooms, cabbage, noodles, and onions. You just can’t go wrong with sukiyaki! I’ll often cut extra amounts of vegetables to use just in case the group is gobbling it all up. Extras can be easily saved for another meal. Frozen udon also comes in multiple packs, so it’s easy to top off anyone that still has room in their stomach at the end of the meal.
| Prep Time | 30 minutes |
| Servings |
People
|
- 3 packages Enoki Mushrooms
- 6 individual Shiitake Mushrooms Sliced into .5" pieces
- 1 package Maitake Mushrooms Or other delicious looking available mushrooms
- 1 package Hiratake Mushrooms Also known as oyster mushrooms
- 1 large Napa Cabbage Sliced into 1.5" pieces
- 2 packages Udon noodles (frozen)
- 2 packages Shirataki noodles Brown or white variety
- 2.5-3 pounds Kobe beef best thinly sliced meat you are willing to buy. Plan for ~.5 lbs. per person
- 1 bundle Tokyo Negi Large Japanese green onion, sliced
- 12 eggs Pasture Eggs Must be pasture-raised (implying organic and cage free too) for raw consumption
- 500 ml Sukiyaki Tare Can be made or store bought
Ingredients
|
|
- Wash and chop all of the vegetables/tofu as specified on ingredient list.
- Arrange ingredients on a plate so they are easily accessible next to the stove.
- Rinse the shirataki noodles in a colandar under cold running water for 3 minutes to remove the strange "fishy" smell.
- Remember to place the frozen udon out on the table so you don't need to get up to retrieve it later on.
- Open the beef packaging and arrange the meat on a plate if you wish (not necessary). Each place setting should have a bowl, high-quality raw egg, and chopsticks.
- The portable stove should be set up in the center of the table within arm's reach for everyone. Keep the sukiyaki tare, water cup, and tongs/long chopsticks right next to it. You may want to appoint a designated "cook" or two to be in charge of adding ingredients into the sukiyaki pot.
- Turn the heat on medium-high and place several pieces of beef in to get the pan started. Once there is a bit of natural oil/fat on the pan (sometimes people add a spot of vegetable oil), you can add in large handfuls of vegetables, tofu, and shirataki noodles.
- Everyone should crack their raw egg into their bowls and beat to get the yolk thoroughly mixed. This will be another part of your "sukiyaki sauce".
- Liberally squirt the sukiyaki sauce in and taste as you go. The vegetables will cook down and yield water, but you can add it a few small pours of water whenever the broth gets low.
- Grab small pieces of vegetables and meat for yourself, dip into your raw egg, and pop it in your mouth! This might be hard for some to wrap their heads around, but the raw egg makes a huge difference. It's amazing, you should really try it.
- Eat and encourage others to chow down once the ingredients are cooked. This is a continuous process of eating and adding ingredients. It's best not to overcook the meat, so leave an empty plate out for the cooked pieces.
- Once everyone's eating pace starts slowing down, the vegetables have dwindled, and the broth is strong and flavorful, add the frozen udon into the pot. Enjoy the intermingled flavors of the sukiyaki pot over a bowl of udon!
American eggs are not as high quality and salmonella-free as the ones in Japan. You need to buy eggs that are PASTURED (chickens are allowed to roam in a pasture freely). Empowered Sustenance breaks this raw egg deal down perfectly. Organic and cage free eggs do not equate to pastured eggs. More information can also be found on SafeEggs.
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Sukiyaki Tare (Sauce)
If you want to make your own, use Nami's recipe
Sukiyaki Tare (I like using the pre-made version, you should be able to search for "sukiyaki sauce" or "tare" in any Japanese grocery store)
2 Cups of Water on hand
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Tools
Iwatani Butane Portable Stove
Extra butane gas canisters (they are MUCH cheaper at the grocery store... only $2 or so)
Tongs/Long Chopsticks
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