Sukiyaki with IONA GLS282 Steamboat Skillet
Japanese Sukiyaki has several key ingredients. Enoki Mushrooms, Napa Cabbage, Fatty Beef, noodles and Tong Ho, a leafy green from the chrysanthemum family that goes well with the sweetness of the Sukiyaki broth.
Everything is cooked in a bubbling pot and the Sukiyaki is often served with raw egg yolk to dip the beef in. But consuming raw uncooked eggs can increase risk of foodborne illness. The egg yolk component is optional, but if you would like to do it, use pasteurized eggs.
Sukiyaki is traditionally cooked at the table in an electric pot or a pot over a ceramic cooker.
- 2 tbsp Sake
- ¼ cup Mirin
- 1 tbsp of brown sugar
- 1/4 cup of soy sauce
- 2 Cups of Chicken stock
- Tofu slices
- Shiitake mushrooms
- Enoki Mushrooms
- Napa Cabbage
- Tong Ho
- Dried Vermicelli Noodles soaked in water for 10 minutes
- In the IONA electric steamboat skillet, set to medium heat.
- Add in Sake, Mirin, Brown Sugar and Soy sauce.
- Bring to a bowl and turn off the heat. Ensure sugar is dissolve. Transfer to a bowl.
- Heat 1 table spoon of vegetable oil in the skillet. Fry the white parts of the scallions in oil for 2 minutes.
- Chop the green part and set aside.
- In the pan with scallions, add in sliced beef. Sear the beef for 10 seconds and add a drizzle of your sukiyaki broth.
- Fry the meat until it just begins to brown. Remove from the pot and set aside.
- Add the rest of the Sukiyaki broth and 2 cups of stock. Bring to a boil.
- Add the vegetable ingredients and vermicelli noodle in. Cover and bring to a boil.
- Simmer until ingredients are cooked through. Remove cover and add beef back into the skillet.
- Sprinkle with chopped scallions, and enjoy with rice and egg yolk (if desired)
IONA GLS282 Electric Skillet