Sukiyaki
(courtesy of Chrisie Yabu, Japanese home cook in Reno. Serves 4)
16 ounces tofu, firm or extra-firm
1 ounce dry shiitake mushrooms
1 napa cabbage
7 ounces shirataki yam noodles
1 bunch green onions, sliced
1 cup water
1 package beef, thinly sliced
1 package pork, thinly sliced (meats may be substituted with thinly sliced chicken, peeled shrimp, or mild fish)
6 ounces pink or white kamaboko, sliced
1 medium yellow onion, sliced
1¼ cups bean sprouts
2 cups Yamasa or Kikkoman low-sodium soy sauce
¼ cup mirin
2 tablespoons sugar
Dash of hondashi bonito soup stock (optional)
1 8-ounce can water chestnuts (optional)
To prepare, cut tofu into 1-inch slices. Rehydrate shiitake mushrooms (about 5) or slice white mushrooms. Cut napa cabbage into 2-inch pieces. Rinse and drain shirataki yam noodles, bean sprouts, and water chestnuts (if using) and set aside.
In cast-iron pot, combine soy sauce, 1 cup water, mirin, sugar, and a sprinkle of hondashi (optional). Bring to boil and reduce to medium heat. Add meat and cook for 3 to 4 minutes. Add tofu, shiitake mushrooms, Napa cabbage, green onion, yellow onion, bean sprouts, and water chestnuts (optional), and cook 8 to 10 more minutes, reducing heat to low when mixture comes to boil.
Serve with steamed Japanese rice. Garnish with remaining chopped green onions, raw egg, or red ginger (optional).
You can find these ingredients at Yim’s Produce & Seafood in Sparks. You can find the vegetables at your neighborhood supermarket.
