Super Easy Sukiyaki

    Super Easy Sukiyaki

    8saves
    40min


    2 people made this

    One of my favourite dishes when I was living in Japan was Sukiyaki. Absolutely delicious whether you were eating it on your own or having it for a dinner party where you can all chat as you cook your food. It was absolutely amazing.

    Ingredients
    Serves: 4 

    • 1 bottle sukiyaki sauce
    • handful mushrooms
    • 1/4 wombok cabbage
    • 1/2 bunch choy sum
    • 1 bundle spring onions
    • 1 cube tofu
    • 1 packet sliced beef
    • 1 packet udon noodles
    • 4 eggs
    • 2 cups rice

    Directions
    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Set up your electric wok (deep base) in the middle of a table. Some people use a deep pot or nabe on a gas burner which also works well.
    2. Put your rice on to cook it takes a while.
    3. Get your vegies cut up and ready. Dice your tofu into large cubes. If its too small you will never get it out of the pot :).
    4. Pour sukiyaki sauce into the wok/pot and set to simmer. If it cooks too fast turn it down. Add a glass of water if need be to weaken the sukiyaki sauce as its quite strong.
    5. Once it is hot enough start adding vegies. Separate it into sections and get a little bit of everything in there. Add the meat as well.
    6. Scoop rice out into your little hand bowls.
    7. Crack an egg into another small bowl and whisk it with your chopsticks.
    8. As you finish cooking things in the wok pull them out with your chopsticks, dip them in the egg and eat them with the rice! It's delicious. Most Australians aren’t accustomed to eating raw eggs but its quite good. Just ensure you buy a decent quality egg.
    9. Add more vegies/meat to the wok as needed. Cook and eat until you are going to explode with delicious sukiyaki!
    10. Refilling soup while you cook:
    11. To increase flavour, add soy sauce or additional sukiyaki sauce.
    12. To sweeten flavour, add sugar.
    13. To dilute flavour, add water.

    Tip

    Steps 11 - 13 are for weakening or strengthening the soup as you cook.

    See it on my blog

    Speedy Japanese

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    Reviews (1)

    0

    Great recipe, and easy to prepare! - 21 Jan 2014

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