Sukiyaki hot pot

sukiyaki_hot_pot

Japanese cuisine is well-known for its wide variety of dishes that are not only delicious but also healthy. One such dish that has gained tremendous popularity is Sukiyaki hotpot. This dish originated in Japan during the Meiji era and is popular among locals and tourists alike. It is a comforting and hearty meal that is perfect for winters or any time of the year when you are looking for some warm and comforting food.

Sukiyaki is traditionally served in a cast iron pot called a ‘nabe’ and is prepared by cooking various ingredients such as beef, tofu, vegetables, and noodles in a sweet and savory broth made with soy sauce, sugar, and mirin. This dish is not only easy to prepare, but it is also a great way to enjoy different flavors and textures in one meal.

The main ingredient in Sukiyaki hotpot is thinly sliced beef, also known as ‘wagyu.’ This beef is known for its marbled texture and rich flavor. Some of the vegetables commonly used in a Sukiyaki hotpot include shiitake mushrooms, enoki mushrooms, nappa cabbage, and tofu. You can also add other veggies like carrots, onions, and green onion, depending on your preference.

What makes Sukiyaki hotpot stand out from other hotpots is the broth. It is a mixture of soy sauce, mirin, sugar, and sake that gives the dish a sweet and savory flavor. The broth is also quite versatile, and you can adjust the sweetness and saltiness according to your taste buds. You can also add a splash of sake or mirin to enhance the flavor of the broth.

To prepare Sukiyaki hotpot, you need a nabe or cast iron pot. The nabe pot is heated before adding the broth and other ingredients. Then, thinly sliced wagyu beef is added in the pot and cooked until the beef is nicely browned. Once the beef is cooked, vegetables like onion and mushroom are added to the pot. Tofu and other greens are also added to the pot. The vegetables are mellowed and flavored by simmering in the broth.

Once everything is in the pot, it is time to enjoy the meal. Sukiyaki hotpot is often served with a raw egg mixture for dipping. To enjoy the dish, you dip the cooked ingredients into the raw egg mixture and then eat it with steamed rice. The combination of the sweet and savory broth with the creamy and light raw egg mixture elevates the dish to a whole new level.

Sukiyaki hotpot is not only a delicious meal, but it is also a great way to bring people together. It is often prepared and enjoyed during special occasions like birthdays and celebrations. It is a communal meal where everyone gathers around the nabe pot and shares the food.

In conclusion, Sukiyaki hotpot is a perfect meal for anyone who loves Japanese cuisine or is looking for something comforting and hearty. It is easy to make, and you can adjust the ingredients according to your taste buds. With its marbled beef, sweet and savory broth, and different vegetables, this dish is perfect for any time of the year. So, gather your friends and family around the nabe pot and enjoy a warm and comforting meal together.

Ingredients:

  • 1 1/2 lbs thinly sliced beef (sirloin or rib-eye)
  • 1/2 head of napa cabbage, sliced
  • 1 bunch of scallions, cut into 2-inch pieces
  • 1 large onion, sliced
  • 1 package of fresh shiitake mushrooms, cleaned and sliced
  • 1 package of enoki mushrooms, cleaned and separated
  • 1 block of firm tofu, sliced
  • 1/2 cup of sake
  • 1/2 cup of soy sauce
  • 1/2 cup of mirin
  • 1/2 cup of sugar
  • 1/2 cup of dashi (Japanese soup stock)
  • 2 tablespoons of vegetable oil
  • 2-3 cloves of garlic, minced
  • 1-2 tablespoons of cornstarch

Directions:

  1. In a large skillet or hot pot, heat the vegetable oil over medium-high heat.
  2. Add the garlic and sauté for 1-2 minutes, until fragrant.
  3. Add the beef and stir-fry until browned on all sides, about 3-4 minutes.
  4. Add the onions and cook for 2-3 minutes, until translucent.
  5. Add the napa cabbage, scallions, and mushrooms, and cook for another 2-3 minutes until the cabbage is wilted and the mushrooms are softened.
  6. In a bowl, whisk together the sake, soy sauce, mirin, sugar, and dashi.
  7. Pour the mixture into the pot, reduce the heat to medium-low, and let simmer for 5-10 minutes.
  8. Add the sliced tofu and cook for another 5 minutes.
  9. Whisk together 1-2 tablespoons of cornstarch with a couple tablespoons of water until smooth.
  10. Slowly pour the cornstarch mixture into the pot and stir until the sauce thickens and coats the ingredients.
  11. Serve hot with steamed rice on the side. Enjoy!