Lunch and Learn LIVE! - January 24, Traditional Sukiyaki

TRADITIONAL SUKIYAKI

Recipe courtesy of Chef Ken Hayashi, Rangetsu of Lake Lily

NY Strip thinly sliced & cooked at the table in a sweet soy sauce with assorted vegetables and Udon noodles.

Note: This is a traditional specialty of RanGetsu and represents one of Japan’s most loved “comfort foods”.

Serves 2

INGREDIENTS

12oz       Lean NY Strip thinly sliced            

1/2 pc    Bok Choi

2 heads                Shiitake Mushrooms

1-2 oz    Enoki Mushrooms

4 oz        Nappa Cabbage

4 stalks Scallions (Green onions)

4 slices  White Onions

4 pcs      Tofu (firm type)

½ pack  Japanese Udon Noodles

1 tbsp    Beef Fat (or substitute Salad Oil)

Sauce:   Traditional Sukiyaki Broth

(Serve with Steamed Rice)

SUKIYAKI BROTH

1 cup     Soy Sauce (low sodium)

¾  cup   Mirin

¼ cup    Sake

¼ cup    Water

4 oz        Sugar

1 pc        Kombu (dried sea weed)

PREPARATION

Simmer Broth ingredients in pan and let it stand. Drop piece of Kombu in hot water and save.

Heat up a skillet at center of dining table (skillet on portable stove or electric skillet work well) and coat it with beef fat or salad oil. Brown 2-4 pcs of sliced beef and onions. Add some Sukiyaki Broth and bring back to boil. Add vegetables and cook to desired point. Add Udon Noodles and continually add Broth to taste while adjusting heat.  If taste too strong add Kombu water. Serve in small bowls. Accompany with rice in the traditional style.