Sukiyaki

Alright. While I was in the grocery store this vibrantly chatty 16 year old was having a minor panic episode because they did not have Sukiyaki sauce. I personally didn’t know “Sukiyaki sauce” existed. She needed it for her cooking class group project in high school and she was just going to die if she could not find it so she could help make Sukiyaki. I just looked at her father put his hand over his eyes, in what I could only assume was a gathering up of another deep reserve of patients.

Heaven help her group members dealing with her spastic energy and unwillingness to get the job done right.

So on that note. Here is the recipe to make the fabled dish I fear she will never get to fully appreciate.


4 tbsp Soy Sauce

4 tbsp Sugar

2 tbsp sake or mirin

1 tbsp olive oil

1 pound cut beef

1 bunch shiitake mushrooms

1 bunch enoki mushrooms

8oz  itokonnyaku noodles

Half of a cabbage cut two finger widths wide

14oz tofu cut one finger width wide

2 scallions (long onions) cut diagonally


Heat your frying pan to medium high. Once it is hot, put in the cut beef and sear it. Add the soy sauce, sugar, and sake when the meat’s color starts to turn.

Once you do that, flip it a few times and then add the rest of the ingredients. Cook everything at this point between 10 and 15 minutes.

Taste the mixture and adjust the flavor to your liking by adding either soy sauce and/or sugar.

Prepare your belly for some serious yum yums! And also pray for that poor girl and her cooking class grades.

On a side note. If you are feeling like you want to punch up your meal in a traditional fashion, dip your ingredients in an egg wash when you are putting them in the pan.