Typically you use thinly sliced meats and cook it in a shallow iron pot and slowly simmer your meat along with other veggies in it using a “sukiyaki” sauce which consists of soy, mirin, and sugar. Traditionally, you dip the cooked meat in a bowl of raw egg which has been beaten. In this case, I skipped the raw egg and added more saifun noodles to the dish and made it a more substantial dish to be served on a plate. I cooked everything in the pot and served the entire pot once everything was ready.
It’s a super satisfying dish, especially on a cold night. Have it with a nice cold Japanese beer with some friends or family or pop in a Kurosawa film and enjoy on your couch.
3 Packs of Sukiyaki prime beef (found in Japanese markets all nicely sliced and ready to be cooked)
1 whole bag of saifun noodles
half a napa cabbage, large cuts
1/2 cup sliced carrots
1 cup sliced Japanese green onions
(these are special Japanese green onions which are especially long and has a milder and thicker white stem) This photo shows the green onions being longer than a large head of napa cabbage and my cutting board)
2 tablespoon minced garlic
1 bottle of sukiyaki sauce
1/2 cup water or chicken stock
sesame oil or canola oil
option: you can add other veggies you may like such as mushrooms or kale, etc..you can improvise 🙂
1. Soak your dry saifun noodles in a large bowl of cold water.
2. Heat your large pan with some oil and add your carrots and some of your scallions.
3. Then add your napa cabbage and minced garlic.
4. Stir fry a bit and then add some water or chicken stock.
5. Add your meat slice by slice and add your sukiyaki sauce (1/2 cup) and let it come to a boil.
6. Now turn heat to medium and cover, add your saifun noodles and cover.
7. Once the meat is done, uncover the pan and turn it back on high and cook until meat is tender and flavorful.
8. Stir fry everything and let the noodles, veggies and meat cook on high heat. This will help dry up some of the liquid in the pan.
9. Taste and add more sukiyaki sauce if you want more flavor. I used most of the bottle for my dish.
10. Now serve by placing the whole pan on your table and garnish with the rest of your Japanese green scallions.