Saturday, October 16, 2010

October 17th

The Watabes invited us over for dinner last night for this Sukiyaki. It was so good - I wish I had taken a picture of it. We enjoyed the evening and their company so much. They are great friends and neighbors. They didn't make us do the egg dipping!


Japanese Beef Sukiyaki Recipe -

Ingredients:

1 pound thinly sliced beef * It tastes better if the beef slices are very thin.
A handful of shirataki noodles (made from yam cakes) or cellophane noodles
7-8 shiitake mushrooms
1 block enoki mushrooms
1 medium negi
1/2 Chinese cabbage
1 yaki-dofu (grilled tofu)

For sukiyaki sauce:
1/3 cup soy sauce / 3 tbsps sake (Japanese rice wine) / 5 tbsps sugar / 3/4 cup water
For dipping: 4 eggs

Preparation:
Cut all ingredients into bite-sized pieces. Arrange all ingredients on a large plate and place the plate at the table. Mix soy sauce, sake, sugar, and water to make sukiyaki sauce. Set an electric pan or a skillet at the table. *After this point, everything is done at the table as you eat. Heat a little oil in the pan. Fry some beef slices, then pour sukiyaki sauce in the pan. Add other ingredients when the sauce starts to boil. Simmer until all ingredients are softened. Dip the cooked sukiyaki into the raw, beaten eggs and begin to eat. As the liquid boils away, add more sukiyaki sauce.

*Makes 4 servings

3 comments:

Paige said...

Mmm, that sounds good although the mushrooms make me a bit nervous. What is negi? I'm hoping we'll have lots of yummy Japanese food when you get home!

LJ said...

Sounds like something Dustin would love. We ate at a Japanese place in Epcot that was amazing. I agree with Paige- can't wait to taste your new recipes!

Mark and Kellie said...

Sorry we missed your call. We got back from Colorado this evening (our Monday). Not sure when Kellie will blog about it.