I have a busy afternoon/evening today but still wanted to have a semi-healthy home-cooked meal for dinner. I decided to make a hot pot dish loosely based on a sukiyaki recipe so that I would be able to easily heat it up after getting home late from my daughter’s soccer practice.
I needed some ingredients so I stopped at KTA to pick them up. It was a weekday morning and KTA was not too busy so I quickly collected my items and headed to the cashier. As I stood in line at the cashier, I was happy to see a former student of mine in line behind me. We chatted a bit and then the next customer stood in line behind her and it turned out to be a former classmate of mine from high school. That is one of the great things about living in Hilo. Going to KTA often allows you to keep in touch with friends you may not have seen in a while. This necessary errand becomes something that brightens my day and fills my heart with joy. Just be sure to add at least 15 minutes to your estimated time for the errand.
Quick Sukiyaki Hot Pot
- 1.5-pound batayaki-sliced beef
- 1 napa cabbage, chopped
- 5-6 shiitake mushrooms
- 1 package shirataki noodles
- 1 block of tofu
- 1 package udon
- 1 onion, chopped
- 1 package enoki mushrooms
- 1 cup shoyu
- 1/2 cup sugar
- 1/4 cup mirin
- Bring shoyu, sugar, and mirin to a simmer. If you prefer, you can add some water and dashi to dilute the sauce.
- Add onion, mushrooms, and shirataki noodles and simmer for about 5 minutes.
- Add beef, napa cabbage and simmer until cooked.
- Add udon noodles just before serving so it doesn’t get too soft.
That’s it. Just heat and serve with rice and some kimchi for a quick after-sports-practice dinner.