Authentic Japanese Sukiyaki

Actually, being alone can be more enjoyable… For those of you staying at home, besides wearing a bit more clothing, having hot pot to warm up is the happiest choice. This one-serving sukiyaki is perfect for those who enjoy a bit of selfish indulgence. If you’re cooking for two, just double the amount of ingredients!

Origin of Sukiyaki

Sukiyaki is a traditional Japanese dish with a long history. Its origins can be traced back to 19th-century Japan, where it initially served as a family meal featuring beef as the main ingredient. The distinctive feature of sukiyaki lies in its unique cooking method, which typically involves simmering sliced beef with various ingredients in a flat pan and seasoning it with sukiyaki sauce. This method preserves the tenderness of the beef while allowing the flavours of the ingredients to meld together, creating a dish with a distinctive and rich flavour.

Does Sukiyaki Have a Broth?

Many people mistakenly believe that sukiyaki has a lot of broth, similar to a hot pot. In reality, this is not the case. The key difference between sukiyaki and hot pot is that sukiyaki does not use a broth. Instead, it relies on sukiyaki sauce and the moisture from the ingredients to cook the food. This “grilling” method uses less liquid, allowing the ingredients to slowly cook in the rich sukiyaki sauce, absorbing all the flavours to achieve the desired texture and taste.

The main difference between sukiyaki and hot pot is that sukiyaki does not use a broth; instead, it relies solely on sukiyaki sauce and the moisture from the ingredients to cook the food.

Why is the surface of tofu being grilled?

When making sukiyaki, the surface of the tofu is usually seared by using a blow torch until slightly charred. This process not only creates a crisp outer layer that adds texture, but it also prevents the tofu from absorbing too much of the sukiyaki sauce during cooking, thus preserving its original smooth texture. The seared surface of the tofu helps it better absorb the sukiyaki sauce, making each bite more tasty and enjoyable.

Why do you dip sukiyaki in egg?

The tradition of dipping sukiyaki in egg originates from Japanese culinary practices. The smooth and rich texture of raw egg adds another layer of texture to sukiyaki. After the beef and other ingredients are cooked in the sukiyaki sauce, dipping them in raw egg yolk makes the meat more tender and enhances the overall mouthfeel. Another important reason is that sukiyaki sauce is typically quite rich and can be salty. Adding raw egg helps balance out this saltiness, adding a mild flavour that makes the dish more harmonious.

Dipping in egg not only enhances the texture but, more importantly, helps to balance the saltiness of the sukiyaki sauce.

Can Konnyaku Be Combined with Beef?

In authentic sukiyaki, the arrangement of ingredients is quite precise. For example, konnyaku should not be combined with beef because konnyaku contains a high level of calcium. This calcium can react with the protein in the beef, making it tougher. Such meticulousness ensures that each ingredient achieves the best possible texture and flavour.

BigBoy’s Sukiyaki

If you enjoy experimenting, you can use kudzu noodles as a substitute for konjac noodles, which will give the dish a smoother texture. Additionally, BigBoy personally likes to include vermicelli in the sukiyaki. As for vegetables, if you can’t find mizuna or Japanese mustard spinach, you can substitute with Wombak, which will also provide rich texture and flavour.

Sukiyaki holds a special place in Japanese cuisine with its unique cooking method and flavour. Whether using traditional ingredients or adjusting according to personal taste, this dish offers a delicious and satisfying meal. I hope this article helps you better understand the essence of Sukiyaki and encourages you to try different variations to enjoy the unique charm of this classic dish.

Ingredients

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Basic Ingredients:

Japanese Beef Slices	150g
Egg	1 each
Onion	1/4 each
Firm Tofu	1/2 carton
Fresh Shiitake Mushroom	2 pcs
Enoki Mushroom	1/2 package
Leek	1/2 each
kudzu noodles/konjac noodles/vermicelli	50g
mizuna/ Japanese mustard spinach/ Wombak	a bit

Sukiyaki Sauce:

Soy Sauce	40ml
Mirin	40ml
Sake	80ml
Water	1 tbsp
Sugar	1 tsp

Steps

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1. Soak the kudzu noodles in hot water until softened (for konnyaku, boil it in water for 1 minute); beat the eggs and set aside; score a cross on the shiitake mushrooms; trim the roots off the enoki mushrooms; slice the scallions diagonally; cut the mustard spinach into sections; and slice the onion into strips.

2. Grill the block of tofu with a torch until the surface is slightly charred. If you don't have a torch, you can lightly pan-fry it in a skillet.

3. Mix all the ingredients for the Sukiyaki sauce thoroughly and set aside.

4. Heat a cast-iron skillet over low heat (a regular skillet can be used as well), add a small amount of oil, and sauté the onions and half of the leeks until softened.

5. Once the onions are softened, push them to one side, add a slice of beef to the pan, and drizzle a small amount of Sukiyaki sauce over it. Cook the beef until it is about 70% done, then remove it from the pan.

6. Immediately remove the beef along with a small amount of onions and green onions, dip them in the egg mixture, and enjoy while hot. After finishing one piece, you can repeat the process. Since the Sukiyaki sauce hasn't been diluted by the moisture from the vegetables at this stage, enjoying 2-3 pieces of beef will let you fully savour the essence of Sukiyaki.

7. Finally, add the mustard spinach, the remaining leeks, enoki mushrooms, shiitake mushrooms, charred tofu, kudzu powder, and the remaining slices of beef. Pour in the rest of the Sukiyaki sauce and cook over medium heat until it comes to a boil. Serve and enjoy.