Japanese food is one of my favorite cuisines. Whether it be ramen, sushi, okonomiyaki, udon, I eat it all.
Sukiyaki reminds me of Chinese hot pot, but instead of making broth with chicken or pork you are making a flavorful sauce out of sake.
As someone who isn’t an avid sake enthusiast, this is the most sake I have ever had to buy. So I recommend asking someone for their input on which sake is best for cooking.
This recipe is so simple because all the flavor is from this easy to make sauce. Make sure to watch your sauce and taste it as you go.
I walked away for a little too long and a bunch of my sauce boiled away. You just want to simmer it long enough, so that the alcohol burns off but it should not be a thick sauce.
Keep your beef in your bowl, not the floor,
Your favorite alternative chefs, K & T
Beef Sukiyaki
Ingredients
Sauce
- 1 tbsp butter
- 4 tbsp honey
- ½ cup tamari
- 2 cups sake
1 package tofu
1 pack enoki
½ napa cabbage
1 bunch crown daisy
1 sweet onion
Clear Noodle (rice or sweet potato noodle), cook based on package instructions.
1 lb rib eye beef, sliced
Instructions
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Melt butter in medium sized pot, then add honey to caramelize the butter.
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After the butter is lightly caramelized, add the tamari and sake. Let it simmer until the alcohol burns off.
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Add the meat and veggies (except crown daisy) into the pot in nice neat piles. Cook until veggies are tender and meat is cooked through. Add the crown daisy at the end because it cooks quickly.
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Serve immediately with the noodles. You can serve it over rice as well.