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Sukiyaki Recipe

Sukiayki can be very yummy (I have it for dinner every now and then) but of course you'll have to look around for the ingredients. Hopefully you live near a store that sells Japanese foods and if not there should be places where you can order it online.

This recipe was taken from 'Japanese Cookery, A complete giude to the simple and elegant art of Japanese cuisine' by Jon Spayde.

historical note: Sukiyaki was still a relatively new dish during the time Rurouni Kenshin took place. It was the result of Japanese cooks incorperating beef (which was new to Japan and considered the most 'Western' food out there) into their traditional cuisine. It has since become a staple in Japanese food.

ingredients: (serves 6)

1 ½ lb (675g) beef topside, sliced paper thin

1 sprig of parsley

2 naganegi (or a bunch of large spring onions)

1 package shirataki noodles (clear filament noodles made from the root of devil’s tongue plant) soaked in warm water for 5 min.

2 cakes tofu

½ lb (225g) Chinese cabbage

4oz (100g) spinach

6 fresh shiitake mushrooms (or ordinary mushrooms)

1 cake konnyaku (gelatinous cake made from devil’s tongue root)

1 bunch enokitake (a type of mushroom)

4oz (100g) cooked udon noodles

6 eggs

piece of beef suet

1 cup (8fl.oz/225ml) ichiban dashi

½ cup (4fl.oz/100ml) soy sauce

3 tbsp (45ml) sake

3 tbsp (45g) sugar

Ask your butcher to slice the beef into very thin, almost translucent pieces by using the ham slicer, or freeze the beef for 45 min. and slice it yourself. Arrange on a platter and garnish the slices with a sprig of parsley.

Cut the naganegi or spring onions on the diagonal into ½ in (1.2cm) sections. Drain the package of shirataki noodles and cut them into 6in (15cm) lengths. Drain the tofu cakes and cut both into sixths.Wash the cabbage, cut into 1in (2.5cm) wedges, and dry w/ kitchen toweling. Rinse and trim the spinach leaves. Wipe the shiitake mushrooms and trim off the stems. Cut the caps in half if they are large. Slice the konnyaku cakes into 6 pieces. Arrange all the ingredients attractively on a large serving platter.

Give each person a bowl, and break an egg into each bowl. The egg is lightly beaten w/ chopsticks and used as a dipping sauce.

An electric frying pan is ideal for sukiyaki. Bring it to the table (or bring a heating unit and a large regular frying pan) and melt suet into it over a medium heat, moving the suet around on the surface w/ chopsticks to oil the pan. Place some of the beef and the onion into the pan. Sear the beef quickly on both sides. Discard the suet. Move the beef quickly to one side and add a little bit of each of the other ingredients. Season w/ some of the dashi, soy sauce, sake, and sugar.

Each person helps him or herself to the cooked ingredients in the frying pan, and dips them into the raw egg. As the food depletes, add some more fresh ingredients to the pan (beef first) and replenish the simmering liquids.

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