{"id":1326,"date":"2016-01-10T10:00:35","date_gmt":"2016-01-10T15:00:35","guid":{"rendered":"http:\/\/vociferous.synology.me\/wordpress\/?p=1326"},"modified":"2023-11-14T12:57:55","modified_gmt":"2023-11-14T17:57:55","slug":"sukiyaki","status":"publish","type":"post","link":"https:\/\/vociferous.synology.me\/wordpress\/2016\/01\/sukiyaki\/","title":{"rendered":"Sukiyaki"},"content":{"rendered":"

This Sukiyaki recipe is very special to me. Growing up, my Mother cooked most meals, but Sukiyaki was a meal that my Father would always make for the family. He still makes it for us whenever we visit them in Japan. The first time my husband Ben had it, he devoured it. \u00a0The second time, he stood by my Father and took meticulous notes. Then Ben\u00a0recreated it back in the US. Since then, this has become a dish that Ben prepares. So for me, this dish is not only delicious, it also signifies a family tradition passed on from my Japanese father to my American husband!<\/p>\n

\u00a0<\/p>\n\n

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\"Sukiyaki<\/div>\n\t
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Sukiyaki<\/h2>\n
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<\/g><\/svg><\/span> Prep Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time <\/span>40 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>1 hour<\/span><\/span> hour<\/span> 10 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
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<\/g><\/svg><\/span> Servings <\/span>6<\/span> servings<\/span><\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>

Sukiyaki sauce<\/h4>
  • 1<\/span> cup<\/span> cooking sake<\/span><\/li>
  • 1<\/span> cup<\/span> mirin<\/span><\/li><\/ul><\/div>
    • 1<\/span> cup<\/span> soy sauce<\/span><\/li><\/ul><\/div>

      Sukiyaki<\/h4>
      • 1<\/span> tablespoon<\/span> vegetable oil<\/span><\/li>
      • 3<\/span> pounds<\/span> beef<\/span> thinly sliced for Sukiyaki or Shabu Shabu (e.g. Kobe beef chuck roll, Angus beef ribeye)<\/span><\/li>
      • 1\/4<\/span> cup<\/span> brown sugar<\/span><\/li>
      • 1<\/span> yellow onion<\/span> sliced<\/span><\/li>
      • 4<\/span> cups<\/span> dashi<\/span><\/li>
      • 10<\/span> shiitake mushrooms<\/span> whole but stems discarded (Donko flower shiitake preferred)<\/span><\/li>
      • 3.5<\/span> ounces<\/span> bunashimeji (beech mushrooms)<\/span> bottom part discarded<\/span><\/li>
      • 7<\/span> ounces<\/span> enoki mushrooms<\/span> bottom part discarded and torn into smaller bundles<\/span><\/li>
      • 1\/2<\/span> head<\/span> hakusai (napa cabbage)<\/span> washed and cut into 1 1\/2 inch wide pieces<\/span><\/li>
      • 9<\/span> ounces<\/span> yaki tofu (broiled tofu)<\/span> cut into 24 rectangular pieces (can also use regular extra firm tofu)<\/span><\/li>
      • 7<\/span> ounces<\/span> shirataki noodles (yam noodles)<\/span> drained and rinsed<\/span><\/li>
      • 7<\/span> oz<\/span> shungiku<\/span> washed and cut into 4 inch pieces (can also use watercress cresson)<\/span><\/li>
      • 18<\/span> ounces<\/span> udon noodles<\/span> if frozen, cook in boiling water until loosened, remove from heat and soak in iced water to prevent overcooking, drain and transfer to a plate<\/span><\/li><\/ul><\/div><\/div>\n

        Instructions<\/h3>

        Prepare the Sukiyaki sauce<\/h4>
        • In a medium saucepan, combine the sake, mirin and soy sauce. Simmer on low heat.<\/div><\/li><\/ul><\/div>

          Cook the Sukiyaki<\/h4>
          • Heat a large cast iron pot (such as Le Creuset) on medium heat. When the pot is hot, add the cooking oil.<\/div><\/li>
          • Add the sliced beef and sprinkle the brown sugar. Stir and sear the meat. When the beef fat starts to render, add the onion slices.<\/div><\/li>
          • Once the meat begins to brown, add the mushrooms. Add equal parts of sukiyaki sauce and dashi to cover the ingredients.<\/div><\/li>
          • Add the hakusai. Add equal parts of sukiyaki sauce and dashi to cover the ingredients.<\/div><\/li>
          • Add the tofu. Add equal parts of sukiyaki sauce and dashi to cover the ingredients.<\/div><\/li>
          • Add the shirataki noodles. Add equal parts of sukiyaki sauce and dashi to cover the ingredients.<\/div><\/li>
          • Add the shungiku and pour the rest of the sukiyaki sauce and dashi. Put the lid on the pot and bring to a boil on medium heat, about 15 minutes.<\/div><\/li>
          • Once boiling, turn the heat down to low, add salt to taste (or add dashi if the sauce is too salty). You can add the udon now, or after everyone has taken their first serving. Cook until the udon is heated through, and serve.<\/div><\/li><\/ul><\/div><\/div>\n
            <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

            This Sukiyaki recipe is very special to me. Growing up, my Mother cooked most meals, but Sukiyaki was a meal that my Father would always make for the family. He still makes it for us whenever we visit them in Japan. The first time my husband Ben had it, he devoured it. \u00a0The second time, […]<\/p>\n","protected":false},"author":2,"featured_media":2222,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","wpupg_custom_link":[],"wpupg_custom_link_behaviour":["default"],"wpupg_custom_link_nofollow":[],"wpupg_custom_image":[],"wpupg_custom_image_id":[],"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[509],"tags":[312,54,134],"class_list":["post-1326","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipies","tag-hot-pot","tag-japanese","tag-sukiyaki"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/vociferous.synology.me\/wordpress\/wp-content\/uploads\/2016\/12\/1Sukiyaki.jpg?fit=4641%2C3092&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/s6UYyD-sukiyaki","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/vociferous.synology.me\/wordpress\/wp-json\/wp\/v2\/posts\/1326","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vociferous.synology.me\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vociferous.synology.me\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vociferous.synology.me\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/vociferous.synology.me\/wordpress\/wp-json\/wp\/v2\/comments?post=1326"}],"version-history":[{"count":1,"href":"https:\/\/vociferous.synology.me\/wordpress\/wp-json\/wp\/v2\/posts\/1326\/revisions"}],"predecessor-version":[{"id":3895,"href":"https:\/\/vociferous.synology.me\/wordpress\/wp-json\/wp\/v2\/posts\/1326\/revisions\/3895"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vociferous.synology.me\/wordpress\/wp-json\/wp\/v2\/media\/2222"}],"wp:attachment":[{"href":"https:\/\/vociferous.synology.me\/wordpress\/wp-json\/wp\/v2\/media?parent=1326"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vociferous.synology.me\/wordpress\/wp-json\/wp\/v2\/categories?post=1326"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vociferous.synology.me\/wordpress\/wp-json\/wp\/v2\/tags?post=1326"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}