We are making a Sukiyaki bowl, which is an easy way to enjoy sukiyaki. Having sukiyaki sauce on hand makes it quick and easy to achieve a delicious flavor.
Please leave a 5 star rating if you like the recipe! 🙂
| Cook Time | 10 minutes |
| Time for cooking rice is not included in cook time. |
| Servings |
people
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| Translator | Get Francis Mug |
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
60 g Thin Beef Slices 50 g Long Green Onions (Naganegi) 1 Fresh Shiitake Mushroom 40 g Firm Tofu 1 Spring Onion Leaf cut into 3 cm (1.2") pieces 1 Egg 150 g Hot Steamed Rice Beni Shoga pickled ginger, to taste 1 tbsp Dashi Stock used granulated kombu dashi powder dissolved in water, substitute: hot water 1 tsp Vegetable Oil
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- First, let's make the sukiyaki sauce. Combine the soy sauce, sake, mirin, and raw sugar in a small pot.
- Heat on medium heat and occasionally stir it to dissolve the sugar. When the mixture begins to simmer, reduce the heat, as the evaporated alcohol may ignite. Keep the mixture simmering for one and a half minutes.
- This process is called Nikiri, which evaporates the alcohol from sake and mirin. After removing the alcohol, umami and sweetness will remain in the dish, making it more delicious.
- When you don't smell any alcohol, remove the pot from the heat. Place the pot in a bowl of water and let it sit to cool.
- Once cooled, pour the sauce into a clean bottle such as this one.
- Next, let's cut the vegetables. Cut the long green onion also known as Naganegi into 1 cm (0.4") thick slices using diagonal cuts.
- Remove the stem of the fresh shiitake mushroom. Cut the cap of the shiitake into 5 mm (0.2") thick slices.
- As for the spring onion leaves, cut them into 3 cm (1.2") pieces.
- Now, let's make the sukiyaki bowl. Heat 1 teaspoon of vegetable oil in a small pan. Coat the pan with the oil.
- Add the long onion and shiitake slices and spread them out evenly.
- Avoid moving the slices for a while to brown the surface.
- Once browned, flip them over and brown the other side as well.
- Now, turn off the heat. Turning off the heat will keep the long onion and shiitake slices from overcooking. Push the long onion and shiitake mushroom to one side to make space.
- Place the tofu and thin beef slices here. We recommend using beef with a moderate amount of fat since it is more tender and tastier than lean meat.
- Add one and a half tablespoons of the sukiyaki sauce.
- Add 1 tablespoon of kombu dashi stock to prevent the sauce from being reduced too quickly. The amount of kombu dashi stock varies slightly depending on the heat level and ingredients so adjust it accordingly.
- Now, turn on the burner again. Lightly loosen up the beef slices.
- Cover and simmer on medium-low heat for about 1 minute.
- Now, remove the lid and flip the tofu over.
- Simmer until the redness in the meat disappears.
- Move the ingredients to the other side and place the egg in the broth
- Add the spring onion leaves all over.
- When the broth is almost boiled away, the dish is ready to serve.
- Prepare a bowl of warm rice and place the tofu onto it.
- Ladle the beef, long onion and shiitake slices on the rice and arrange them around the tofu.
- Finally, gently scoop the egg with a ladle so as not to break the yolk, and place it in the center.
- Garnish with Beni Shoga, pickled ginger to taste. It looks so delicious! If you like it with more sauce, pour the remaining broth over it.
Recipe Notes
Serving as a rice bowl allows you to enjoy Sukiyaki at any time without any hassle.
If you have the sukiyaki sauce always ready on hand, this dish can be made quickly and tastes great even when you don't have much time. Of course, the sukiyaki sauce can be used for regular sukiyaki as well.
If sake is not available, substitute it with water or purchase a packaged sukiyaki sauce to make the sukiyaki bowl.😊
Really enjoy your recipes and thank you for reaching out to the world with Japanese cooking. I am originally from Tokyo but now live in California. Although I love chirashi, I also love poke don with salmon and maguro along with other ingredients . This is popular here in California. Would you try your hand in making poke don for us?
We have heard of poke bowls but have never actually eaten one. There are restaurants in Tokyo that specialize in poke, so we would like to try it next time we have the chance. Glad to know you enjoy our recipes. Thank you for your comment!😍
Our Poke Bowl recipe is available now.??? Thank you for your request❣️
https://cookingwithdog.com/recipe/poke-bowl/