Sukiyaki. Recipe for traditional Japanese pot or casserole

For 4 € 1.89 /pers. 548 kcal/100g

Japanese culture has spread throughout the world. Japanese products cross borders and things that previously seemed strange to us, such as anime or manga, are now part of our daily lives.

This also happens with Japanese gastronomy, which is gaining a lot of strength in recent times and products such as sushi have gone from being exclusive to specialized restaurants to being found in any supermarket.

Today we focus on a delicacy from the land of the rising sun, Japanese Sukiyaki . It is a dish that is usually consumed in the winter months and, like Vietnamese hot pot , it consists of a broth that is placed over low heat in the center of the table and diners gather around to cook the different ingredients and eat them directly. The broth is made with sake, dashi broth and sugar, and the beef, mushrooms, vegetables and tofu are cooked in it .

If you are fans of Asian food, you love wasabi or the delicious miso soup has become a regular on your menus, be sure to try this delicious sukiyaki. This way you will have a delicious and easy-to-make dish, and an excuse to get your friends together to enjoy a delicious meal together.

Japanese sukiyaki preparation

1. First we wash the mushrooms, leeks, onions and carrots well to remove any traces of soil. Then we cut all the vegetables into strips of the same size and the tofu into small squares.
2. In a saucepan, add the sake, soy sauce, dashi broth and sugar. We put the pot on top of the stove and bring it to a boil.
3. While it is cooking, we beat an egg for each of the guests we have and separate them into individual bowls. We cook rice with a little water to serve each diner. When the broth begins to boil, we lower the heat to medium-low and add the vegetables and tofu little by little and, when they are ready, we soak them in the beaten egg.
4. The meat is cooked last since it needs very little cooking time. The diners pick the vegetables and distribute the rice among everyone. Ready to eat.

Tips for a perfect Japanese sukiyaki

• Sukiyaki is designed to eat the ingredients as they come out of the broth , piping hot.
• If we don’t have a stove to heat up at the table, we can make the stew in the kitchen and serve it all on plates when it’s ready . It loses part of the charm of the dish, but it will retain the flavor without problem.
• The good thing about this dish is that we can add any ingredient we want . We recommend udon noodles if we want more consistency. They are cooked after the meat and are perfect.