Salt-based Mushroom Sukiyaki
Try making sukiyaki with a salt-based broth instead of the standard soy sauce-based broth. It's lighter and goes well with simple ingredients.
Photographed by TAKAHIRO IMASHIMIZU
Calorie count is per serving.
Ingredients (Serves 4)
- 6 fresh shiitake mushrooms
- 1 pack maitake mushrooms
- 1 pack shimeji mushrooms
- 4 king oyster mushrooms
- 200 g bacon
- 2 bunches mizuna
- 4 eggs (beaten)Note
Use pasteurized eggs if you have any concerns about consuming raw eggs.
[Salt-based sukiyaki broth]
- 200 ml konbu dashi
- 1/4 ml mirin
- 1/4 ml sake
- 1 1/2 tbsp sugar
- 1 1/2 tbsp salt
Soak a 10 cm square piece of konbu in 800 ml of water for at least 1 hour, or preferably up to 10 hours. If you're short on time, simmer the konbu over low heat for approx. 10 minutes and let cool.
Remove the hard stem ends of the shiitake and cut into thin slices. Tear the maitake into easy-to-eat pieces. Cut off the hard stem ends of the shimeji and divide into small clusters. Cut the king oyster mushrooms across in half and then lengthwise into thin slices. Cut the bacon into 1 cm wide strips. Cut off the roots of the mizuna and then cut into 5 cm lengths.
Combine the ingredients for the [Salt-based sukiyaki broth].
Add half of the bacon to a pot and stir-fry until aromatic. Add half of the assorted mushrooms, sprinkle with approx. 2 tbsp of sake, and cover. Steam-fry over low heat.
When the mushrooms are tender, add half of the [Salt-based sukiyaki broth] and briefly cook the mizuna. Dip the cooked ingredients in beaten egg to eat. Cook the remaining ingredients in the same way, using the remaining sukiyaki broth.