Sukiyaki is a famous Japanese dish. It is in the category of nabemono, dishes that are often cooked and eaten communally at the table. Sukiyaki is made with beef and a sweet soy sauce base. It’s especially good in the winter. The beef and other ingredients are often dipped into beaten raw egg before eating. It may sound strange to Americans, but try it once before you decide! In Japan, eggs are very safe and often eaten raw or half-cooked.
80mL (1/3 cup) soy sauce
3 tbsp sake
1/4 cup sugar
1/2 cup water
thinly sliced beef
negi (long green onion) or leek, sliced diagonally
yakidofu (grilled tofu) or firm tofu
greens (in Japan, I like mizuna, shungiku, or komatsuna; in America you can also use napa cabbage, spinach, etc.)
mushrooms (shiitake, enokitake)
Mix the soy sauce, sake, sugar, and water together. (Note: In Japan you can also buy pre-made sukiyaki sauce.)
Heat a frying pan on a stove-top burner. Add a little oil, and add some sliced beef. Let brown, and then add some sukiyaki sauce. Next, add a little of each ingredient, cover, and let cook until the ingredients are done.
If you want to eat the sukiyaki with egg, each person can take one egg and crack it into their bowl. Then, each person can take what they like from the pan and place it into their bowl.
This cycle can be repeated until the ingredients are gone. Finally, you can add udon (thick wheat noodles) to end.