Gastronomixs

Sukiyaki

Sukiyaki is a Japanese one-pan dish that is usually prepared at the table. In Japan, the guest briefly dips the ingredients that have been cooked in stock in raw egg before eating.

Creation by Schilo van Coevorden, Taiko by Schilo - Conservatorium Hotel, Amsterdam, the Netherlands.

Sukiyaki

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Ingredients

600

g

knuckle

200

g

tofu

200

g

shirataki noodles

100

g

bean sprouts

8

 

shiitake mushrooms

2

bunches

enoki mushrooms

4

whole

spring onions

2

whole

leeks

2

 

carrots

 

 

salt to taste

1

tsp

sugar

125

ml

Kikkoman less salt soy sauce

5

ml

sake

125

ml

beef stock

 

 

beef suet or lard

10

 

eggs, fresh and lightly beaten

Preparation method

  • Freeze the meat slightly and cut into thin rectangles 5cm long.
  • Cut the tofu into pieces.
  • Slice the white of the leek.
  • Cut the carrot into ribbons and the onion into rings.
  • Briefly boil the noodles.
  • To make the sauce, heat the sugar in a pan and allow to caramelise. Add the soy sauce and sake while stirring.
  • Add half of the beef stock and briefly boil.
  • Arrange the shiitake and enoki mushrooms, vegetables, and meat on a dish.
  • If possible, prepare the rest of the dish at the table. Place a pre-heated shallow casserole dish on a lit fondue burner and melt a little beef suet or lard.
  • First fry some meat, and then fry the vegetables, tofu, shiitake, and noodles.
  • Keep stirring the ingredients with a chopstick or a flat wooden ladle.
  • Add some sauce and allow to briefly stew. Add some extra stock if necessary.
  • Serve the egg in a dish so that the guest can use it for dipping.

Serving suggestions

  • Serve a small amount as part of several beef dishes.
  • As a main course on its own.
  • You can easily vary the vegetables used.
  • You could also make a Dutch version of this dish by adapting the ingredients.

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