Today is my mom’s birthday but due to the #stayathome, #alonetogether orders, and the fact that I work with covid19 samples, I cannot go to celebrate with her and our family. We agreed to postpone her birthday until the situation gets better. So I am sharing this delicious recipe that I hold dear to my heart to celebrate her birthday with you all!
This is my mom’s recipe for Sukiyaki, a Japanese dish that is usually cooked at the table. Similar to Shabu shabu, it uses good quality, thinly sliced beef, and plenty of vegetables, but is cooked in a sweet soy sauce based broth. Our whole family loves this dish and when I had my own family, I made sure to prepare it often so that they will learn to appreciate Japanese food too.
This is traditionally eaten at the table with a bowl of beaten raw egg used for dipping. I encourage you to try this at least once, but please use an egg that has been pasteurized. We have tried asking for the egg at good Japanese restaurants here in California but none offered raw egg as it is, understandably, too risky for them.
I hope you enjoy this recipe! Please stay safe! We’re in this together!
Mommy’s Sukiyaki Recipe
A family favorite, this is my mommy’s recipe. A wonderful combination of meat, vegetables, and tofu in a sweet soy sauce based broth.
Beef fat or oil
400 grams thinly sliced beef
2 stalks of leeks, cut into 2 inch pieces
1 onion, sliced thickly
1 head chinese (napa) cabbage, cut into 2 inch pieces
8 pieces dried shiitake mushrooms, soaked in boiling water and sliced into strips (reserve soaking water)
1 block tofu, cut into big cubes
1 package shirataki noodles, drained and rinsed well
For the sauce:
1/2 cup shiitake mushroom soaking water
1/2 cup mirin
1/2 cup soysauce
3 tablespoons sugar
1 teaspoon dashinomoto
Mix sauce ingredients in a pan over low heat until sugar is dissolved. Set aside.
Heat a wok and add beef fat or oil. Pan fry beef pieces until it changes color. Add the boiled sauce.
Arrange the leeks, onion, chinese cabbage, shiitake mushrooms, tofu cubes, and shirataki noodles around the wok. Bring to a boil and cook until done, about 5-10 minutes.