Sukiyaki recipe

This is how my mom cooks Suiyaki :))

It is cooked on the dining table when everyone is ready. Prepare a large pan but not so deep.

It is better if you can get beef that is soft. I bought it in Japanese grocery called Hacchin in Makati. But I see some thin cut beef in Korean grocery, too.

Normally Japanese use lard or beef fat as oil to stir-fry the beef. But I use olive oil cause it's healthier.

So just olive oil and beef first. Just 1 or 2 Tbsp of oil is enough.

Don't move it around so much. Just wait until the color of beef turned to change to brownish.

The reason why you can't move around so much is, so that the thin beef will not be torn.

It's almost done.

Now, add sake the rice wine. 

Any Japanese rice wine can do, but I bought this rice wine without additional alcohol.

Just look at the ingredients of rice wine, so you can see if the maker is adding additional alcohol in it.

The fragrance of the rice wine gives the flavor to Sukiyaki.

Then add soy sauce. I used organic soy sauce.

I have no picture but either you add Mirin the sweet rice wine, or add sugar. If sugar, I use Moscovado sugar.

Normally we don't add water at all.

For noodle, Japanese use Shiraatki.

This noodle is made by Konnyaku. Konnyaku is a root-crop but it has zero calorie and has a lot of fiber in it. It doesn't absorb water, so it is convenient for Sukiyaki.

But in case you want to use Sotanhon or green bean noodles, make sure you pre-cook it,  so that it won't absorb the soup from Sukiyaki. 

Then add other ingredients like Shiitake mushroom, Enoki mushroom, spring onion or leak, tofu, Chinese petchay, Chrysanthemum leaves (Shungiku).

Once the vegetables are cooked, it is ready to eat.

We get each one a raw egg in a small bowl, and dip the Sukiyaki in it, and eat it hot.It is recommended that each one has chopsticks to get own Sukiyaki ingredients from the pan while it is being cooked in the middle of dining table.

And if you eat it that way, put the ingredients little by little as you eat, so to avoid over cooked.

Next day, if there is some remaining Sukiyaki, you can add water to make Sukiyaki soup. I used dried siitake mushroom and its water to hydrate the mushroom to additional water.

This is the Sukiyaki soup I made the next day with boiled eggs. 

Hope you enjoy eating!