Tuesday, November 16, 2010

Sukiyaki (Japanese Hot Pot)

There are times to cook, times to eat. Would there be times that you just want to eat good foods but don’t want to do too much cooking? For whatever reasons, be it busyness, or tiredness, there could be some reason you don’t want to stand in the kitchen for long hours, still love staying at home and enjoying a good meal. Sukiyaki (Japanese hot pot) is on the list of my favourite dishes for a day as such.

Making this dish is far easier than you might imagine. What I need is to get a packet of thinly sliced Shabu-shabu beef from a Korean shop nearby first. Quickly grab some vegetables out from fridge, rinse and roughly cut them into pieces. Put all the ingredients in a pan and cook with the delicious Sukiyaki sauce. Another way of enjoying this dish is like having Chinese steamboat (fondue). Just set up a stove and pot on the table and let everyone pick anything they like and cook by themselves. You can sit back and relax, as well as eating of course.

Browsing the ingredient list, you might notice I added one special thing, Konjac threads (see picture shown below). Konjac is commonly used in Japanese cuisine, including sukiyaki and oden. Konjac has almost no calories but is very high in fiber, often used as a diet food too. The preparation of Konjac is minimal. Discard the water in the packet and drain out the Konjac. Give them a good rinse, then they are ready to cook with the sauce.

Sukiyaki01

Sukiyaki (Japanese Hot Pot) (Printable recipe)

Makes 2 to 3 serves
Ingredients:
  • 200 gm beef, thinly sliced
  • 1/2 onion, shredded
  • 4 slices tofu
  • 150 gm Chinese cabbage, cut into sections
  • 1 carrot, sliced
  • 3 bunches Konjac thread, optional, available at Asian grocery stores
  • 6 fresh shiitake mushrooms
  • 100 gm enoki mushrooms
  • 1 stalk spring onion
Sauce:
  • 100 ml Japanese soy sauce
  • 100 ml mirin
  • 100 ml rice wine
  • 50 gm sugar

Beef Slices
Shabu-shabu beef

Konjac
Konjac threads

Method:
  1. Mix all ingredients of sauce in a saucepan. Heat over low heat until sugar is dissolved. Remove from heat. Set aside.
  2. Use a pot or frying pan, heat up 2 tablespoon of oil. Add onion and cook until soften. Push to the side of pan, add beef and cook until both sides lightly brown. Pour sauce over the beef and onion to taste. Then add other ingredients, cabbages, tofu, carrot, Konjac, shiitake and enoki, one by one and cook for a while, season with sauce. Cook until all ingredients through. Served hot.

Sukiyaki02

Notes:
  1. You can adjust the amount of all ingredients to your liking.
  2. Traditionally, Japanese people like dipping the cooked meat and vegetables into whisked egg before eating, similar to the way of Hong Kong people enjoying steam boat (hot pot) .
  3. I bought the Shabu-shabu beef to cook this dish, that is usually used for Japanese hot pot. The texture is still very soft after cooking in the sauce. The reason of cooking beef first is that all other ingredients, especially the vegetables would release some water. If the sauce dilutes, keep cooking to reduce the sauce to your preference.
  4. I used Yamasa soy sauce, that's naturally brewed, not too salty but balanced with savoury taste and soy fragrance, adding a great flavour to this dish.
Yamasa Soy Sauce

17 comments :

  1. Hot pot, sukiyaki, shabu shabu... I love it ALL. I really want to get one of those tabletop grills that are powered by butane cans. Do you know what I'm talking about? Sigh... if only I had a bigger kitchen.

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  2. thanks christine..i have been longing for this recipe since last month..

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  3. Christine - amazing what kind of "simple" food you make. THis is something I'd go to a restaurant for!

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  4. I like your adding of Konjac threads, which are not only healthy but a good ingredient to take up the flavors from the sauce. Time to enjoy this : ).

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  5. This is making me drool! I can only admire your pics. Not a chance for me to cook this. My hub eats only local food! :(

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  6. That looks so good. No need for cooking and still delicious.

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  7. Ohhh!! I never knew what konjac was called!! haha.....I love them! They have a really interesting texture- I didn't know they were low calorie =) This looks delicious! I love hotpot- I've never actually tried sukiyaki though....

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  8. Oh...I love shabu shabu especially with that shabu shabu beef with some fats in it. So comforting and delicious!

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  9. Oh, always I want to eat good food without too much cooking! ;) ...the sukiyaki hot pot must be tasty to the last drop or tastier and tastier towards the last drop!

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  10. Very healthy and very inviting especially in this cold weather! But it's so much work! Wish I could just join you each time you cook :P

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  11. A healthy and tasty dish! The soup must be very flavourful especially towards the end! This reminds me of the CNY reunion dinner.

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  12. I love sukiyaki esp the thinly sliced meat and the mung bean noodles. Best enjoyed on a rainy day :)

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  13. love your presentation!!I bet it must taste yummy!!

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  14. Jap food is always so simple et so flavourful! I love this but for some weird reason, I've never cooked this.

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  15. Do you have the Chinese version of sukiyaki? Hot pot?

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