I Made Sukiyaki and So Can You [RECIPE]
One of my favorite things to make for the family is anything that involves putting all of the ingredients into the same pot. Sukiyaki is a traditional Japanese dish that features meat and vegetables all stewing in a pot of sauce. I'm not culinary trained, but I made this over the weekend and my family loved it. Here's how I made it.
Also know that this may be an incorrect way of making traditional sukiyaki, but it worked for us so I'm not complaining.
You'll need a few ingredients and those ingredients are as follows.
I grabbed some meat from the store that was thinly sliced. Like, very thinly sliced. take carne asada-style, and slice it further sliced. But carne asada thin slices will work fine. I also grabbed some mushrooms, bok choy bean sprouts and udon noodles.
Udon noodles are like gigantic ramen. You can find them in the grocery store in the produce section where they also have tofu and won-ton wrappers, but you can also check the Asian section as they have them dried where you just toss them in boiling water to noodle-fy them. That's what I used.
I grabbed a large, shallow pot dumped in the entire bottle of sukiyaki sauce and let it heat to a boil.
I backed off the heat to about medium-high and put in the meat, mushrooms and bok choy. Then I covered and let it sit for a little while.
About five minutes later I stirred up the meat so all of it could get the sukiyaki sauce bath. Same with the vegetables. Again, I covered and let it sit for about five minutes.
Once that was going pretty good, then I put in the pre-hydrated udon noodles and bean sprouts. I covered and let it sit for another five minutes or so.
After testing each item, I bowled up and served.
Another tradition with sukiyaki is to take the meat, dip it in raw egg and eat. I've done this before at a restaurant in Hawaii as well as at home and I'm indifferent to it. My wife swears by it, but I go without. I can't get past the 'raw egg' idea.
Maybe give it a shot one of these times. Super tasty and so easy to make! The next time I made it I think I'll add the bok choy a little later. It tasted fine, but the thinner parts were a little wilted. Not a big deal, though.