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Sukiyaki with Cast Iron Pan

Sukiyaki is a communal food, and perfect to celebrate festive occasions at home. Tender sliced beef and vegetables stewed in sweet soy sauce broth at a table is delicious, fun and festive.

My family loves it, but I don’t have a sukiyaki pot. Traditionally sukiyaki is cooked in a deep black iron pan. I could buy it from Amazon, but living in a small New York apartment, I didn’t want to buy a pot just for sukiyaki and clutter my kitchen.

Then I realized that I can use my cast iron pan! As I expected, it was perfect. If you don’t have a cast iron pan, you can use a regular non-stick pan. You could use donabe (clay pot) but not ideal as it transmit heat very slowly.

To cook sukiyaki at a table, a portable butane stove burner is convenient. A portable butane stove burner also can be used to cook nabemono, which I cook few times a week during cold winter months.

One more note before explaining the ingredients. In Japan, people dip sukiyaki in a raw egg in a serving bowl, just before eating. But I wouldn’t do it in the United States, due to high risk of salmonella poisoning.

About Ingredients

Sukiyaki ingredients varies depending on the regions and individual preference. As long as sliced beef is used, vegetables can be any combinations of onions, negi (Japanese long onion), garland chrysanthemum, napa, daikonshiitake mushroomsenoki, etc.

In the United States, scallions or leek can be used for negi, and bok choy, kale or similar green vegetables can be used instead of garland chrysanthemum.

Followings are sample ingredients. You might think it’s a long list of hard to get items. But as long as you have beef, sugar, and noodle soup base, you can experiment the other ingredients with what you have in your fridge. Sukiyaki tastes good even if you cook with only beef, onions, scallions, sugar and noodle soup base.

 

 

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