Growing up eating a lot of Japanese meals, sukiyaki was a favorite as a kid because of its sweet soy sauce, but just wasn’t as common as other dishes. It’s like how you never ate chicken teriyaki or tempura at home. But now that I am the Chief Food Officer of this home, I choose to have sukiyaki as an occasional dinner option. It’s a dish that everyone in the family can find delicious.
The ingredients normally contain, thinly sliced angus beef or wagyu beef if you want to be fancy-pants about it, shirataki (yam noodles), shungiku (chrysanthemum leaves), shiitake mushrooms, enoki mushrooms, onions, scallions, napa, and tofu. But feel free to use whatever is available. I often don’t have shungiku in my fridge so I swap it for whatever other hearty greens I do. Or even broccoli. I also love mushrooms so I like to use oyster mushrooms if I want to go vege. If you want to use chicken, please pre-cook the chicken. Traditionally, you would dip these items into a small bowl of raw egg- I would only suggest continue doing so if you have your own chicken coop in the back. Otherwise, why be a volunteer for salmonella?