Sukiyaki is a Japanese dish made with beef and shirataki noodles in a sweet and savory broth. It’s super rich, fancy and delicious! It’s great on cold winter evenings, but I love it all year round. This is Kiki’s family recipe, modified.
1 ½ pound of thin sliced beef
½ cup quality soy sauce
¼ cup mirin
¾ cup dashi or beef broth
3 tablespoons granulated sugar
3 tablespoons sake
1 medium-sized yellow onion, cut into half moon slices
6 green onions cut on the diagonal into ½ inch lengths
4 ounces enoki mushrooms, or white mushrooms, sliced
1 pound fresh shungiku (edible chrysanthemum leaves) or spinach, stems removed
1 can (8 ounces) sliced bamboo shoots, drained
1 pound tofu (soybean cake), drained and cut into bite-sized cubes
1 package (14 ounces) shirataki (clear yam noodles), drained and cut into thirds
Combine the soy sauce, mirin, dashi, sake and sugar in a small saucepan and stir over medium-high heat until the sugar is dissolved, about 3 minutes; reserve.
Heat a large, heavy skillet over medium-high heat, with a little oil for frying. Add the onions and cook till soft. Add the meat, vegetables, tofu, shirataki, to the soy sauce mixture and boil until the vegetables are crisp~tender, 5 to 7 minutes.
Serve and eat and be merry!