Sukiyaki Hot Pot Sauce, Base, and Completed Product
1 cup stock
3 Tbsp soy sauce (for gluten-free, use wheat-free Tamari instead of soy sauce)
3 Tbsp sugar
3 Tbsp sake
Fresh vegetables to your liking
1 lb beef (or for vegetarian, add tofu. Or just go with vegetables)
I find it’s easiest to set up your veggies in the pot first, then add the liquid over the top. Best if you heat the liquid first in a separate pot, though, before pouring in. When hot, serve with rice and raw egg or ponzu sauce.
Many recipes call for you to cook the meat in oil, then add the vegetables, broth, etc… I don’t like this, as the meat gets quite overdone. I cook mine very lightly with oil just to get the juices going, and drain the liquid into the sukiyaki broth while the vegetables are cooking. The meat is set aside until serving, at which point I take it and give it a dunking for flavor, but just that, so it doesn’t cook any further.
Suggested vegetables/additions: Fresh shiitake mushrooms, enoki mushrooms, maitake mushrooms, carrots, green daikon radish, onion, royal fern, green onions or leeks, shiratake noodles (this is just a must! So good!), napa cabbage, lotus root (this needs to cook almost 2 to 3 times longer than anything else – set cooking times accordingly!), bamboo shoots, bitter leafy greens (traditional Japanese greens are optimal, but in a pinch, parsley and cilantro work), and tofu.