Beef is usually used in Sukiyaki but chicken is also delicious!
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Ingredients
200 g Chicken Thighs 180 g Shirataki Noodles parboiled 100 g Yaki Dofu grilled firm tofu, sliced into 1.5cm (0.6") pieces 1 Long Green Onion (Naganegi) 70 g Enoki Mushrooms torn into bite-size pieces 70 g Shimeji Mushrooms torn into bite-size pieces 3-4 stalks Shungiku Leaves substitute: seri parsley, Watercress or scallions 2 Eggs Udon Noodles to taste
Sukiyaki Sauce
4 tbsp Soy Sauce 4 tbsp Sugar 70 ml Sake 70 ml Water Dashi Kombu Seaweed 2cmx5cm/0.8"x2"
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- 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.
Recipe Notes
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.