Sukiyaki
- 30m Prep Time
- 20m Cook Time
- 50m Ready In
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4 servings Japan’s famous “friendship dish” is prepared ceremoniously at table in an electric skillet or wok—or, less festively, in the kitchen in a wok or heavy skillet. Sukiyaki is traditionally served with beaten raw egg for dipping the cooked ingredients in. Shungiku, or chrysanthemum greens, are traditional to cook with this dish. Gathered from the crown daisy, they have a nice grassy, herbal flavor. Use the leaves as well as the crispy stems. Young, tender leaves (and flowers) can be added to salads, but the larger, mature greens should be cooked as they are here, stir-fried, or chopped and added as a garnish for hot soups.
Ingredients
- 2 pounds boneless beef rib-eye steak
- 4 green onions, cut into 1-inch pieces on the diagonal
- 8 shiitake mushrooms, stems discarded, caps thinly sliced, or 1 bunch enoki mushrooms
- 1 generous cup coarsely chopped shungiku or chrysanthemum greens or chopped napa cabbage
- About 7 ounces firm tofu, pressed if desired, and cut into ¾-inch cubes
- ½ cup canned bamboo shoots, rinsed and thinly sliced
- 14 ounces shirataki (konjac) noodles
- ½ cup sake
- ½ cup soy sauce
- ½ cup mirin
- ½ cup water
- 2 tablespoons sugar
- 2 tablespoons vegetable oil
- (4 ounces udon noodles, cooked)
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 pounds boneless beef rib-eye steak
- 4 green onions, cut into 1-inch pieces on the diagonal
- 8 shiitake mushrooms, stems discarded, caps thinly sliced, or 1 bunch enoki mushrooms
- 1 generous cup coarsely chopped shungiku or chrysanthemum greens or chopped napa cabbage
- About 7 ounces firm tofu, pressed if desired, and cut into ¾-inch cubes
- ½ cup canned bamboo shoots, rinsed and thinly sliced
- 14 ounces shirataki (konjac) noodles
- ½ cup sake
- ½ cup soy sauce
- ½ cup mirin
- ½ cup water
- 2 tablespoons sugar
- 2 tablespoons vegetable oil
- (4 ounces udon noodles, cooked)
Let's Cook
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Step 1.
For easy slicing, freeze for 20 minutes: 2 pounds boneless beef rib-eye steak
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Step 2.
Slice ⅛ inch thick across the grain and arrange on a platter. Also arrange attractively on the platter: 4 green onions, cut into 1-inch pieces on the diagonal; 8 shiitake mushrooms, stems discarded, caps thinly sliced, or 1 bunch enoki mushrooms; 1 generous cup coarsely chopped shungiku or chrysanthemum greens or chopped napa cabbage; About 7 ounces firm tofu, pressed if desired, and cut into ¾-inch cubes; ½ cup canned bamboo shoots, rinsed and thinly sliced; 14 ounces shirataki (konjac) noodles
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Step 3.
Combine in a small bowl: ½ cup sake; ½ cup soy sauce; ½ cup mirin; ½ cup water; 2 tablespoons sugar
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Step 4.
Heat in a wok or skillet over medium heat until shimmering: 2 tablespoons vegetable oil
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Step 5.
Add the beef and cook, turning frequently, without browning, about 3 minutes. Transfer the meat to a small plate. Add the sake mixture to the wok, cover, and bring to a simmer. Make neat little piles of the green onions, mushrooms, cabbage, tofu, bamboo shoots, and shirataki in the wok. Braise just until the mushrooms have softened; the vegetables should retain their crispness and color. As the ingredients cook through, remove them with a pair of chopsticks and divide among plates. Add the meat back to the broth as needed to reheat and season it. After all the ingredients have been eaten, if desired, add to the sauce remaining in the wok: (4 ounces udon noodles, cooked)
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Step 6.
The noodles will become coated with the sauce.
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