Sukiyaki

Traditionally, sukiyaki is served in a "hot pot" style, where you dip your meat and veggies into a pot full of sauce on the table and cook it as you go (kind of like fondue). However, it's just as delicious when done in a stir-fry version at home.

Making sukiyaki sauce requires dashi stock, which even though I love making Japanese food at home, I don't typically keep the ingredients for on hand, so it makes more sense to me to buy a pre-made sauce than to make it myself. You can find sukiyaki sauce at most stores in the Asian foods aisle. There are many brands out there, but probably the most recognizable is Kikkoman.

(Makes two servings)
Ingredients
1 large carrot
1/2 medium onion
1 bunch green onions
2 ounces shiitake
4 ounces thinly sliced beef
1/4 cup sukiyaki sauce

1. Slice the Carrots
   Hold the knife at a 45° angle and slice the carrot into 1/4-inch rounds, on the bias. This cutting technique helps to give you more surface area, which allows more of the vegetable to come in contact with the cooking surface and brown.



2. Slice the Onions
   Slice the onion in 1/4-inch slices against the grain, then turn it 45° and slice in half. Divide the onion into small pieces



3. Slice the Green Onions
   Cut off the root tips from the green onions, then peel off any soft outer layers. Slice into 1/4-inch slices at a 45° angle.



4. Slice the Shiitake
   Gently pull the stem from the cap; it should come off fairly easily in one piece. Discard the stems (they are too tough to use). Slice the caps into 1/4-inch slices.



5. Brown the Meat
   I purchase my stir-fry beef from the asian market already thinly sliced. However, if your local grocery doesn't have thinly sliced meat available, you can freeze the meat for 24 hours, then slice it with a sharp knife against the grain. It will easily slice into razor-thin pieces.
   
   Heat some oil over medium heat, then add the thinly sliced beef. Cook until the beef turns brown.

6. Add the Sauce
   Pour the sauce over the beef and cook it until it starts to bubble (about a minute).





7. Add the Vegetables
   Add all of the vegetables to the pan and continue cooking over medium heat for about 3 to 5 minutes, until the vegetables start to soften. Serve over your favorite rice.