It is undeniable that sukiyaki is one of the most famous Japanese foods. The usual is beef sukiyaki but since hubby doesn’t eat beef anymore, the one I made is with pork.
I keep thinking that sukiyaki is a complicated dish, because it looks that way when we order it at the Japanese restaurant. It is definitely impressive, so when 2 of my best buds were coming over to have dinner, I wanted to impress!!!
Not that I haven’t tried to make sukiyaki before but it has not been 100% successful… but this time I think I’ve got the right mix. I based my sukiyaki on the recipe in this book –
While I did follow the recipe to the letter, especially with regard to the ingredient list, I did think that the most important part of the recipe was the soup base – the sukiyaki sauce.
The difficulty I encountered with the previous recipes was that they all required dashi stock… from scratch. While it is a good idea to make stuff from scratch, I really did not know where to get the ingredients!!! What I looooove about this recipe is that it used “instant” dashi, which was available at the nearby Japanese specialty grocery!
As for the other ingredients, I used Chinese tofu, enoki, shitake mushrooms, button mushrooms, fish cake slices, Baguio pechay, sotanghon (vermicelli), pork sliced in sukuyaki-style,
As for the sukiyaki sauce, my perfect proportion is 1 part mirin, 2 parts Japanese soy sauce, and 3 to 4 parts water, with sugar to taste (I was actually ok with skipping it) and a couple of pinches of instant dashi granules (although truthfully I’ve also make it without and it was still ok!)
Now, I wanted a prettier presentation but my guests came earlier than expected so I did not manage to arrange the ingredients in organized areas… in the end everything got mish-mashed together… but what counts is that it is delicious, right?