Sukiyaki

Suki - as you like it

Yaki - grill

Cool. So I grilled it as I like it... with a bunch of different kinds of mushrooms (Oyster mushrooms are still my fave) but the other mushrooms came in the cutest bags imaginable.

I used:

half a green cabbage

1 pkg enoki mushrooms

1 pkg bunapi mushrooms

2 king oyster mushrooms

a bag (two handfuls) of bean sprouts

1 bunch of green onions

1 pkg of udon noodles

1 (or two!) grilling steak sliced super thin "against the grain"

Sukiyaki sauce:

1 cup soya sauce

1/2 cup white sugar

1 cup water

1/2 cup sake

Break up the bunches of mushrooms and slice the oyster mushrooms into bite sized pieces. Slice the bunch of green onions into 3 inch pieces. Slice the cabbage into bite sized pieces or strips.

Combine sake, soya sauce, sugar, water and sake. Set aside.

Typically a sukiyaki recipe calls for suet to brown the meat. I just used a bit of butter.

Heat a LARGE pan and melt the butter til it's sizzling. Add the meat and stir until browned.

Push all the meat together and move it to it's own spot on the pan. Add sauce.

Place each ingredient in it's own part of the pan (think pie chart). Bring to boil. Cook for 2 or 3 minutes.

Serve!

It's my understanding that sukiyaki is traditionally served with a beaten egg as a dipping sauce. A friend suggested that though it might sound weird, it's really, really good and to leave the white out of it and just use the yoke.

Kevin and I didn't try the egg dip but maybe next time! Don't want to make it yourself but still want to try it? 1063 Fort Street is home to Posh restaurant. Victoria's Sukiyaki hot spot.