Sukiyaki Hot Pot

Bring the cooking experience into your home with this sukiyaki hot pot recipe. Sukiyaki consists of thinly sliced ​​meat and vegetables in a sweet soy sauce-flavored soup and is equally delicious with or without meat. A versatile meal perfect for enjoying on cold winter nights, sukiyaki is best prepared in the center of the table on a stovetop.

Ingredients:

250 ml sukiyaki sauce
100 g shirataki noodles
1 package tofu
320 g Japanese rice
300 g sukiyaki beef
1 package enoki mushrooms
6 rehydrated shiitake mushrooms
1 spring onion
1/2 Chinese cabbage (hakusai)
4 eggs

Begin by cutting all ingredients into small, bite-sized pieces.

Heat a large frying pan and lightly grease the bottom (with tallow or regular vegetable oil).

Add thin strips of beef or pork and begin to fry gently.

When the meat is almost cooked, add the sukiyaki sauce to the pan.

Finally, add the remaining ingredients once the sauce begins to boil.

Leave the ingredients in the pan to simmer and cook for a few minutes.

When ready, dip the cooked sukiyaki in a fresh raw egg and serve. Or, if you don’t want to dip it in a raw egg, hard-boil the eggs and eat them on the side.

It is usually eaten over a bowl of warm, cooked white rice.

Tips and Information
– Instead of sukiyaki sauce, you can use a mixture of 100 ml soy sauce, 100 ml sake, and 50 g sugar. – Alternatively, to add a little more umami flavor, try using 60 ml shoyu koji or soy sauce-flavored koji, 50 g sugar, and 250 ml water. Koji is a special type of edible mold that grows on rice, and the enzymes it contains help soften the food and also add umami flavor. – In addition to the vegetables above, you can use other vegetables and mushrooms, such as shimeji mushrooms, carrots, and leeks; these ingredients are versatile and work well in many recipes. – You can add udon noodles at the end, which also tastes very good.