Kamehachi Chefs Iwow Honda and Cho share a recipe for Kamehachi sukiyaki.
Warning: A non-numeric value encountered in /nas/content/live/kcd2018/wp-content/themes/thevoux-wp-child/inc/templates/single/style1.php on line 291
405 per serving
- 2 pounds Rib Eye Beef, Sliced Paper Thin
- 3 cup Napa Cabbage
- 1/2 pounds Spinach
- 2 cup Sliced Mushroom
- 1 pack Tofu, 1-inch Cubes
- 2 tablespoons Sake or White Wine
- 1 can Sliced Bamboo Shoots
- 1 can Shirataki, drained
- 1 bunch Scallions, 1 inch Cut
- 1/4 cup Soy Sauce
- 1 cup Dashi Broth (Japanese Fish Stock)
- Sugar, to taste
- 1 Egg per person (Optional)
Arrange vegetables and meat attractively on large platters and bring it to table to cook. An electric skillet (360F) or heavy skillet on hot plate works best, or cook at the stove. Put suet or 1 tbsp. oil in hot pan. Add about of the beef and stir-cook until slightly brown. Sprinkle sugar, soy sauce, sake, and dashi. Bring to bubbling. Push food aside and add vegetables, trying to keep each separated. Stir and cook only until tender, adjusting temperature. Keep adding more vegetables, meat, and sauce to pan, cooking and eating as you go along.
For an authentic touch, have ready individual bowls with beaten raw egg, into which hot sukiyaki may be dipped to eat. Serve with steamed rice.