Recipe of Thomas Keller Traditional Sukiyaki (Japanese Beef Hot Pot) Recipe

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, traditional sukiyaki (japanese beef hot pot) recipe. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Traditional Sukiyaki (Japanese Beef Hot Pot) Recipe is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. Traditional Sukiyaki (Japanese Beef Hot Pot) Recipe is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can have traditional sukiyaki (japanese beef hot pot) recipe using 14 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Traditional Sukiyaki (Japanese Beef Hot Pot) Recipe:

1. Make ready 2/3 cup mirin
2. Make ready 2/3 cup sake
3. Prepare 2/3 cup soy sauce
4. Get 1 1/3 cups dashi
5. Take 1 tablespoon sugar
6. Take 1 1/2 pounds sirloin beef, sliced into 1/4- to 1/8th-inch strips
7. Take 8 ounces firm tofu, cut into 1-inch cubes
8. Prepare 8 ounces mushrooms, sliced (shiitake, portabello, button, enoki or a variety)
9. Prepare 1 yellow onion, sliced into thin rings
10. Get 8 scallions, cut into 2 inch pieces
11. Take 1 small head bok choy or napa cabbage, leaves cut into 1- to 2-inch segments
12. Get 1 cup short grain rice
13. Prepare 8 ounces shirataki or udon noodles
14. Prepare 4 eggs (optional)

Instructions to make Traditional Sukiyaki (Japanese Beef Hot Pot) Recipe:

1. Bring mirin, sake, dashi and sugar to a simmer and stir until sugar is dissolved. Remove from heat and reserve.
2. Arrange beef and tofu on separate platters (or dinner plates) cover with plastic wrap and refrigerate. Arrange mushrooms, onion, scallions, and bok choy on a serving platter and set aside.
3. Rinse rice in a fine mesh strainer until water runs clear. Place in a small pot and cover with 2 cups water, bring to a simmer then turn heat to low and cover with tight fitting lid. Steam until all the water is absorbed, about 30 minutes.
4. Set up butane burner or electric hot plate, and carefully ignite. Place a thick bottomed, low sided pan over burner and pour in sauce mixture. Bring to a simmer
5. Divide rice between 4 small bowls. Place platters of ingredients around burner and cook as you eat by transferring to simmering broth and cooking to desired doneness. If desired, break egg into separate bowl, beat and use to dip steaming hot ingredients into.

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