Not a flattering picture, I know.
4:1 cups Water to Sukiyaki ratio
5 stalks of Green onions
2 inch piece of ginger (sliced)
1.5 cups of Dried Shiitake
(In my opinion, this is essential, it covers the sweetness of the sauce and helps the soup taste more brothy)
1 bunch of Enoki mushrooms
1 whole Lettuce (traditionally Napa Cabbage)
(Any kind of green is good, preferably a crunchy one)
400 grams of Pork
(Normally beef is used, but I prefer pork because it tastes lighter)
1 whole broccoli Broccoli
(unconventional, I just like broccoli)
3 teaspoons of Brown Sugar
Note: You can add other veggies too!
If you are adding onion, caramelize it first.
If you are adding spinach, add it last so it does not turn to mush.
(I used a pre-made so I have yet to test this recipe, but it’s Bobby Flay so I will trust him)
1/2 soy sauce
1 cup soup stock (Dashi or just water)
1/4 cup mirin
Note: Add sesame oil for the fragrant smell
Add a bit of oil in the ceramic pot.
Cook the meat and add the brown sugar.
** If you want to impress your friends, don’t dump the vegetables in.
Arrange it nicely and add the water slowly.
When the soup comes to a boil, it will be beautiful!
Then add the vegetables
add the water and sauce
Put the lid on. Let it cook for around 10 minutes.
Taste and adjust flavour accordingly.
Things to know:
1. Rice choice is very important.
I prefer brown rice because it has a dry and rough texture.
Whit rice is a little soggy and tends to get mushy with the hot pot soup.
2. Taste test as you go, especially if you are planning to mix your own sukiyaki sauce.
Only you know what’s delicious to you and your friends.
A common error with sukiyaki is that it’s too sweet.
I use dried shiitake mushrooms to balance out the sweetness.
I used a pre-made sukiyaki sauce. Generally, it’s just a combination of mirin, soy sauce, stock (if you are fancy), and sugar.
3. In Japan, after you finish most of the hot pot, we add rice into the soup and mix it with eggs.
Then we eat it with pickled vegetables or seaweed.