“Sukiyaki” was one of my grandma’s nicknames for me when I was little. I remember asking her why I had that nickname, and she just hugged me tight and happily explained that sukiyaki has a little bit of everything, just like me. I still think that was adorable, but my grandma is definitely right about how sukiyaki has a little bit of everything.
Sukiyaki, in its most traditional form, involves thin-sliced meat and vegetables (with tofu and udon noodles routinely appearing) slowly simmered in a teriyaki-esque sauce made of soy sauce, mirin, and sugar. The dish is cooked in a shallow pot at the table, and guests serve themselves from there. Many times, guests will take ingredients straight from the pot and dip it into some raw beaten egg before eating it.
I realize that the raw egg isn’t for everyone. So, with this recipe, I took a page from Loco Moco and decided to modify the egg into being an easy-over egg on top of the dish. That egg adds an extra layer of richness to a dish that is loaded with sweet and savory flavors from the teriyaki marinade. When that yolk breaks and mixes with the teriyaki sauce over the rice, it’s unbeatable.
If you want a rich, savory treat for dinner, you’ll love sukiyaki!
Hapanese Sukiyaki
1 lb shaved steak
1/2 medium yellow onion, julienned
1 1/3 cup teriyaki sauce (click here for a delicious recipe for the sauce)
4 oz firm tofu, sliced into 4 pieces
2 TBSP oil
4 oz sliced mushrooms
2 green onions, chopped
4 eggs
Rice or noodles for serving
In a gallon zip top bag, combine the steak, onion, and teriyaki. Seal the bag, and toss to thoroughly combine the meat and onions with the marinade. Refrigerate for at least 3 hours.
In a sauté pan on medium-high heat, sear the tofu on both sides until golden brown. Remove the tofu from the pan to a plate lined with a paper towel, cover, and add the mushrooms, cooking until browned.
Heat a large sauté pan over medium-high heat, and add the marinated steak and onions. Cook and stir occasionally until the meat is evenly browned and the onions are tender, then add in the mushrooms and green onions. Add the tofu to the pan in the last 2 minutes of cooking to glaze it in the sauce.
Just before serving, cook the eggs easy-over. To plate, have the rice or noodles on the bottom, then add the meat and vegetables on top. Add the egg, then finish with the tofu. Garnish with extra green onions.
Makes 4 servings.
Hapanese Cuisine 
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