Japanese Sukiyaki
The Japanese traditionally set each ingredient individually in one common pot or serving bowl. Each diner creates their own bowl of meat, vegetables, and noodles. This is my take on a flavorful, favorite, beautiful Japanese dish that we love. I do not add the traditional tofu, but feel free to add 8 ounces of fried tofu cubes.
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Recipe Summary
Ingredients
4
Original recipe yields 4 servings
Directions
Cook's Notes:
If mirin is available, substitute it for the 4 tablespoons of white wine and 1 tablespoon sugar.
Kikuna or shungika are edible chrysanthemum leaves that are traditionally used in sukiyaki and other Japanese soups and stews. I have substituted celery for 1 bunch of kikuna. Arugula is also a good substitution.
Feel free to use glass noodles in place of the udon.
Nutrition Facts
Per Serving:
595 calories; protein 31.3g; carbohydrates 82.3g; fat 11.4g; cholesterol 48.9mg; sodium 1969mg. Full Nutrition