Sukiyaki is the best-known Japanese meat dish served and cooked at the table. There are different ways of cooking according to districts (mainly Kanto and Kansai) and families. Sukiyaki is often eaten at home, which is still regarded as something special or luxury.
The following is the common way arranged for home cooking.
Ingredients <4 servings > & Preparation
400g of thinly-sliced beef,
30g of beef fat
1 block of Yaki-dofu( grilled-tofu )
Cut into bite-size pieces.
200g of Shirataki (noodles made of Konnyaku)
Put into boiling water and bring to the boil for a few minutes. Drain and cut into about 10cm lengths.
Negi ( long onions )
Cut into diagonal slices about 5cm lengths.
(edible chrysanthemum )
fresh shiitake (Chinese mushrooms )
Cut off the stems and make cross incision on top.
leaves of Hakusai ( Chinese cabbage )
Cut into 5cm lengths.
(c) For Warishita
200ml of water
70ml each of soy sauce and Sake
5 tbsps. of sugar
Put all the ingredients of (a) on a large plate.
Put all the ingredients of (c) in a pan and boil it to make Warishita.
On the dinner table, heat a Sukiyaki pan, put the fat and about half of the beef in it. When the beef is browned, add 2/3 of the Warishita and half of the other ingredients of (a), and boil them.
Beef can be eaten before the other ingredients are cooked. Put an egg into an individual bowl and beat it. Eat Sukiyaki, dipping in the beaten egg.
Add more ingredients and Warishita one after another while eating.
Note: Ready-made Warishita in a bottle
is sold at supermarkets.