Kobe wagyu beef sukiyaki from Simply Hot Pots / Asian Hot Pot Cookbook: A Complete Course in Japanese Nabemono and Other Asian One-Pot Meals (page 89) by Amy Kimoto-Kahn

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • mjes on December 18, 2019

    I learned to make sukiyaki from a Japanese private chef in San Francisco in the early 1970's, complete with bean sprouts and bamboo shoots. Carrots and watercress never entered my mind as a variation although I've used a wide variety of vegetables. I enjoyed using suet for "greasing the pan" but I omitted the egg dip as a condiment for the beef. I appreciated the ease with which one could make half the recipe, An excellent recipe and an opportunity to try homemade udon noodles (Anson flour recipe).

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