Sukiyaki (26cm Shallow)
- Cook
- 23 min
1 lb beef, thinly sliced
¼ head (500 g) Chinese cabbage, cut into 2” pieces
1 onion sliced
1 leek, white and pale-green parts only, sliced diagonally into ½” pieces
½ block firm tofu, quartered
½ bag enoki mushrooms, trimmed and separated into bite-size portions
4 shiitake mushrooms, stemmed
8 rolled shirataki noodles
½ bunch shungiku (chrysanthemum greens), halved
1 tablespoon vegetable oil
Sauce Mixture
5 tablespoons soy sauce
5 tablespoons mirin
5 tablespoons sake
2 tablespoons sugar
Preheat the Oven Pot over medium heat for 3 minutes, add the vegetable oil, and turn off the heat once the oil is heated.
Arrange the cores of the Chinese cabbage, sliced onion, leek, enoki mushrooms, shiitake mushrooms, and shirataki noodles in the pot. Place tofu and leafy parts of Chinese cabbage on top. Cover and simmer over low heat for 15 minutes.
Uncover, add in Sauce Mixture, and arrange the beef and shungiku. Cover and cook over medium heat for 5 minutes.
By starting with the waterless cooking method, the pot will produce a flavorful vegetable broth that will be the base for your sukiyaki.
Master the art of your
Musui–Kamado with the Vermicular Cookbook.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.
