This recipe for sukiyaki, a traditional Japanese winter one-pot dish, is prepared à la nabemono, Japanese hot pot-style. It’s traditionally served with a dipping bowl of raw beaten egg. However, if vegan is your persuasion, you can skip that step. Serve with white rice and enjoy the warming simplicity of the flavors.
8 oz dry shirataki or udon noodles (or clear noodles like sweet potato or mung bean)
1 small head napa cabbage, cut into 1-inch pieces
1 ½ lb beef sirloin, or your choice, sliced thin
8 oz firm tofu, cut into 1-inch cubes
8 oz shiitake mushrooms
1 package enoki mushrooms
1 bunch scallions, cut into 1-inch pieces
6 oz bean sprouts (mung bean or soybean)
6 oz chrysanthemum greens (can substitute mustard greens)
Toasted sesame seeds and oil for garnish
FOR THE BROTH:
2/3 cups mirin
2/3 cups soy sauce or tamari
1 2/3 cups dashi or any preferred stock
2 tbsp brown sugar or to taste
1. Arrange all ingredients except broth in an earthenware pot or hot pot; if using a hot pot, serve ingredients on a platter or individual portions.
2. Add broth and bring pot to a boil and drop to a simmer, cook for 8-10 minutes; if using a hot pot, bring broth to a boil and leave on a steady simmer to dip ingredients.
3. Garnish with sesame seeds and oil. Serve with a side of white rice; raw egg dip optional.
RECIPES, STORY & STYLING BY RAFE VENCIO / PHOTOGRAPHY BY DAVE BRYCE
TRY THESE OTHER WINTER ONE-POT DISHES FROM RAFE VENCIO: