In this video, I'll show you how to make simple yet delicious sukiyaki at home, complete with a rich, traditional warishita sauce made from scratch. Perfect for date nights or get-togethers, this luxurious Japanese dish takes 60 minutes to prepare.
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📌 RECIPE DETAILS:
⏰ Time: 60 mins
👥 Servings: 2
🥕 Ingredients:
- 1 tbsp beef suet (fat) or lard
- 250 g thinly sliced beef
- 200 g firm tofu
- 2 leaves Napa cabbage hakusai
- 4 fresh shiitake mushroom
- 60 g enoki mushrooms
- ½ carrot
- 1 Japanese leek (naganegi) or regular leeks
- 75 g chrysanthemum greens (crown daisy/shungiku/tong ho) you can omit if you can't access this ingredient
- 2 pasteurized eggs optional
- 2 portions cooked udon noodles optional
Warishita Sauce
- 3 tbsp sake
- 3 tbsp mirin
- 2 tbsp light brown sugar
- 3 tbsp Japanese soy sauce (koikuchi shoyu)
- 3 tbsp water
- 5 g dried kelp (kombu)
📖 FULL RECIPE & INSTRUCTIONS WITH TIPS
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❓ COMMON QUESTIONS
Q: Are raw eggs essential for Sukiyaki?
A: While raw eggs are traditional in Japan, they're not mandatory! But the eggs actually serve an important purpose - they help balance the rich, savory flavors of the dish. If you prefer not to use raw eggs, serving with plain steamed rice will help balance the flavors.
Q: What type of pot works best for Sukiyaki?
A: Don't worry if you don't have a traditional Japanese sukiyaki pot! While special cast iron pots are often used in Japan, you have several great options. Any wide, deep pot or pan that's at least 3 inches deep will work. This could be a large cast iron skillet, a Dutch oven, or even an electric skillet.
Q: The flavor is getting weaker as I cook - what should I do?
A: This is perfectly normal! Vegetables (especially watery ones like Napa cabbage) release a lot of water as they cook, which can eventually dilute the sauce. The best approach is to add soy sauce and sugar. If you notice that the flavor becomes weak, add small amounts gradually while tasting. Remember, you can always add more seasoning, but you can't take it away, so it's best to adjust slowly until you find the perfect balance.
⏱ TIMESTAMPS
0:00 Intro
0:20 Making Warishita (Sukiyaki Sauce)
1:06 Vegetable Preparation Guide
1:42 Choosing the Right Beef
2:09 Western-Style Serving (Bonus)
4:24 Adding Vegetables
5:28 Adding Beef & Chrysanthemum Greens
6:00 Raw Egg (Optional)
7:24 Final Touch: Udon Noodles
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👨🍳 ABOUT SUDACHI
Sudachi (formally known as Sudachi Recipes) is a Japanese cooking media established in 2019 by Yuto Omura. He was born and raised in Japan and lived in the UK for several years. Sudachi is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.
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Music: Ratatouille's Kitchen by Carmen María and Edu Espinal
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