Angus Beef in World Cuisines: Sukiyaki (Japanese)

Sukiyaki is a traditional Japanese one-pot dish, usually prepared at the table in a shallow iron pot. The dish is based on thinly sliced beef, which is cooked together with vegetables, tofu, and noodles in a sweet-savory broth made from soy sauce, sugar, and mirin. The cooked ingredients are often dipped in raw, beaten egg before eating.

Ingredients:

For the Broth:

• 160 ml mirin
• 160 ml sake
• 160 ml soy sauce
• 320 ml dashi broth
• 1 tablespoon sugar

Main Ingredients:

• 700 g thinly sliced beef (e.g., sirloin)
• 250 g firm tofu, cut into 2 cm cubes
• 250 g mushrooms (shiitake, enoki, or preferred variety), sliced
• 1 yellow onion, thinly sliced
• 4 scallions, cut into 5 cm pieces
• 1 small head of bok choy or napa cabbage, cut into 2-3 cm pieces
• 250 g shirataki or udon noodles

For Serving:

• 4 eggs (optional)
• Cooked rice

Preparation:

Preparing the Broth:

In a medium saucepan, combine the mirin, sake, soy sauce, dashi broth, and sugar. Bring to a boil, then remove from heat and set aside.

Ingredient Preparation:

Arrange the beef and tofu on separate plates, cover with plastic wrap, and keep in the refrigerator. Place the mushrooms, onion, scallions, and bok choy on a serving plate and set aside.

Cooking the Rice:

Rinse the rice in a fine sieve until the water runs clear. Place it in a small pot, add 500 ml of water, bring to a boil, then reduce the heat to low. Cover and let it simmer until the water is fully absorbed (about 30 minutes).

Cooking at the Table:

Set up a butane burner or electric hot plate in the center of the table. Place a shallow, thick-bottomed pan on top and pour in the broth. Bring it to a boil.

Cooking the Ingredients:

Guests can cook their own ingredients in the broth to their preferred doneness. The cooked ingredients can be dipped in raw, beaten egg before eating, if desired.

Note: Using raw egg is optional; if you are unsure about its safety, you can omit it.