Let’s cut the ingredients. Cut the yaki dofu, grilled firm tofu into bite-size pieces. Remove the stems of the shiitake mushrooms and cut the caps into bite-size pieces. Remove the stem ends of the enoki mushrooms. Then, tear the enoki into small pieces.
Slice the white part of the spring onion leaves using diagonal cuts. Cut the green part into 5cm (2") pieces. Slice the onion perpendicular to the grain into 1.5cm (0.6") slices.
Cut the ito konnyaku noodles in half. Heat a pot of water and place the konnyaku into it. Lightly simmer the ito konnyaku for about 30 seconds. This will help to remove the excess water and absorb the broth later. Remove and strain the konnyaku in a mesh strainer.
Let’s cook the sukiyaki. Heat the beef fat in a pan on medium heat and coat the bottom with the oil. Reduce the heat and add the sugar.
Distribute the thin beef slices. When the beef is half cooked, drizzle on the soy sauce. Then, quickly beat the egg in a bowl.
Flip the beef slices over and combine the sugar and soy sauce. The meat is the most delicious state now so make sure to enjoy it. Dip the beef into the egg and enjoy the meat!
Place the beef on the edges of the pan. The caramelized sugar makes the additional ingredients more delicious. Add the yaki dofu, ito konnyaku, shiitake, enoki mushrooms, onion and spring onion leaves.
Add more beef slices. Adjust the heat frequently and keep it below medium heat. If the ingredients come close to burning, pour in a little sake to cool things off.
Sprinkle some sugar onto each ingredient. Drizzle on the soy sauce. Pour the sake over the ingredients.
Turn the heat to medium and occasionally flip the ingredients over to cook evenly. It’s ready to serve. As soon as each ingredient is cooked dip them in the egg and enjoy the sukiyaki.
We will show you how to add the ingredients to the sukiyaki. For example, adding the spring onion leaves. When you place new ingredients into the sukiyaki, add the seasonings for them. Sprinkle on the sugar. And add the soy sauce. Combine the seasonings, and the spring onion leaves are ready.
When you’ve fully enjoyed the vegetables, add the udon noodles at the end. Add a small amount of sake, sugar and soy sauce. Allow the udon to absorb the remaining sauce and enjoy it with the egg.
You might think that seasoning each ingredient with the sugar and soy sauce is a cumbersome process but it will make it easy to achieve the best flavor.
If you can’t use sake, reduce the heat to as low as possible and avoid adding water to keep the ingredients from getting watery.
Let's parboil the chicken. Slice the chicken thighs into bite-size pieces cutting at an angle. Make sure that each piece has about the same thickness. Place the chicken into a pot of boiling water.
Lightly cook the chicken until the surface turns white. Remove and place it onto a tray. This will help to remove any unwanted taste and smell, making the chicken more delicious.
Let's make the sukiyaki sauce also known as warishita. In a pot, combine the soy sauce, sugar, sake and water. Add the dashi kombu seaweed. If the kombu is not available, simply leave it out. Turn on the burner. Stir to mix. When the sugar dissolves, remove the pot. Let it sit to cool and then remove the kombu seaweed.
Let's prepare the ingredients. Slice the long green onion using diagonal cuts. As for the shungiku, use the soft upper half of the stalk and the bottom part of the leaves.
Here are the rest of the ingredients, enoki and shimeji mushrooms, grilled firm tofu and lightly parboiled shirataki noodles cut into shorter lengths.
Let's make the Torisuki. Pour the sukiyaki sauce into a shallow pot. Turn on the burner and bring it to a boil.
Add the shirataki noodles, grilled firm tofu cut into 1.5cm (0.6") slices and long green onion. Add the enoki mushrooms and shimeji mushrooms. Place the chicken into the pot.
Flip the ingredients over and allow them to absorb the broth. The chicken easily becomes tough so avoid overcooking it.
When the chicken is cooked, add the shungiku leaves. Lightly cook the shungiku in the broth and now the Torisuki is ready.
Dip the ingredients into the egg and enjoy the delectable Torisuki.
Using a raw egg is an essential part of enjoying sukiyaki here in Japan. When you are not sure if your raw eggs can be eaten raw, consider using pasteurized eggs.
You may also add udon noodles to the remaining broth and enjoy the last drop of delicious sauce.