This Japanese hotpot dish is traditionally cooked and served tableside in the nabemono style. Sukiyaki is most commonly eaten in Japan in the colder seasons and is a popular offering at year-end bōnenkai parties. The name of the dish may be derived from the Japanese word suki, meaning “shovel,” and the verb yaki, “to grill.” This Americanized recipe substitutes angel hair pasta for udon noodles.
Recipe Servings: 4
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ½ lb angel hair pasta
- 3 Tbsp cooking oil
- ¼ cup sugar
- 1½ lbs club steak, trimmed of fat, sliced very thin
- 10 scallions including green tops, cut diagonally into 1-inch lengths
- ¾ cup chicken broth
- ⅔ cup soy sauce
- ⅓ cup sake or dry white wine
- ½ lb soft tofu, drained and cut into ¼ -inch cubes
- ½ lb napa cabbage, cut into 1-inch pieces
- ¼ lb mushrooms, quartered
- ½ lb spinach, washed with large stems removed
Directions
- In a large pot, bring salted water to a rolling boil.
- Add the pasta and cook about 3 minutes, until just done. Rinse with cold water and drain.
- In a large frying pan, heat oil over medium-high heat.
- Sprinkle sugar into pan and let rest for about 1 minute, until the sugar begins to turn golden-brown.
- Stir until sugar turns a medium brown.
- Add the steak and cook quickly, working in batches, until browned, about 1–2 minutes. Remove and set aside.
- Reduce heat if needed to prevent sugar from burning.
- Add the scallions and cook 2 minutes, stirring until browned
- In the first large pot, combine the cooked pasta, the beef and any juices, scallions, broth, soy sauce, sake, tofu, cabbage, and mushrooms.
- Bring to a simmer over low heat.
- Continue simmering while occasionally stirring, until vegetables are almost tender, about 2 minutes. Add spinach and cook 30 seconds, until wilted.
- Serve hot.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.