Sukiyaki in the Itaki lunchbox is a sure winner! I made this using my mom’s recipe so I just scaled everything down to make 1-2 servings in the electric lunchbox.
Most ingredients are probably in your kitchen already save for maybe mirin and dashi, so grocery list is going to be short. I did have to Instacart the beef as they are super thinly sliced specially for sukiyaki if you by them from Asian grocery stores. If you are handy with a knife, you can partially freeze a chunk of beef and slice it very thinly (carefully).
We always serve this with Japanese rice so that is going on the top bowl to cook with my sukiyaki. Serving it with a raw egg is customary but I couldn’t find eggs the last time I went to the stores so I have to do without. The ones I still have in the fridge are doled out sparingly.
Try this and let me know how it went!
If you want to see the full recipe for the stove top version, here is the link to it: https://athomewiththeresa.com/2020/04/10/sukiyaki/
*Please note that the word “cup” in any of my electric lunchbox recipe refers to the little itaki cup included with the lunchbox. It holds 40ml.*
5-8 pcs thinly sliced sukiyaki (ribeye) beef
2 shiitake mushrooms, soaked and sliced
1/6 of a block of tofu, cut into cubes
1/4 – 1/3 cup shirataki noodles (I have used rice noodles and bean thread noodles before, just soak in water prior to using and add more water to the sukiyaki bowl as these are going to absorb some.)
2 leaves Chinese cabbage, chopped
1 tablespoon chopped onions
3/4 – 1 cup soy sauce (adjust to taste, I used 1 cup)
2 cups mushroom soaking liquid
1 cup mirin
1 tablespoon sugar
Pinch of dashi powder
2 cups rice, rinsed
2 cups water
2 cups water in the base
1 egg (optional)
Green onions, chopped, for serving
Arrange the beef, mushrooms, tofu, noodles, chinese cabbage, and onions in the big bottom bowl.
In a small bowl, mix soy sauce, mushroom soaking liquid, mirin, sugar and dashi powder. Stir until sugar dissolves. Pour mixture over ingredients in the big bowl.
In the small top bowl, place washed rice and water.
Place 2 cups water in the base of the electric lunchbox. Place the big bowl in then the small bowl on top. Cover and secure, then turn it on. Let it steam until it shuts off, about 40 minutes. (It shut down a little before 40 minutes).
Carefully open lunchbox and remove bowls. Sprinkle green onions over sukiyaki (and rice if desired). Crack the egg in the sukiyaki bowl, if using.
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