Camping Recipe - Sukiyaki

For an evening around the Firepit, a warm and comforting camp-friendly dish that is full of flavour is ideal. This hotpot dish brings people together, as you prepare the ingredients, follow the recipe, then enjoy each other's company as you watch the fire glow, and wait for the meal to cook. It's easy to make, and great to share with family and friends.

Thin-cut meat is paired with tofu and an a variety of vegetables to bring freshness and warmth to your camp cooking. Cooked in a Snow Peak Aluminium Caldero, which can hold up to 6 litres, there is a rich broth which infuses into the ingredients as you let it simmer slowly. Each bite can be enjoyed on its own or dipped into a silky egg yolk for extra richness.

As you end your day outdoors, this delicious dish enables you to relax and spend time with family and friends, slowly cooking and eating together.

Ingredients

• Bean Sprouts (2 cups)
• Bok choy (3 small heads)
• Nappa or Chinese cabbage (4 cups sliced)
• Button mushrooms (4 oz)
• Oyster mushrooms (4oz)
• Shiitake mushrooms (4-6 mushroom, remove stem)

Or you can use other varieties of Mushrooms you prefer)

• Carrot (1)
• Spring onions or White onions (3 stalks)
• Shaved or minced beef (1 lb)
• Or you could use Chicken or Turkey mince - or for a vegetarian option, Tempeh broken into small pieces
• Tofu (1 block)
• Eggs (2) (Optional)
• Butter

For the Sauce

• Soy sauce - 1/2 cup
• Sake - 1/2 cup
• Japanese Rice Wine - 1/2 cup
• Sugar - 4tbs
• Bonito flakes - or Nutritional Yeast for a vegetarian option

Recipe

Sukiyaki Sauce

Mix all the sauce ingredients together in a small cooking pot and put on the grill. Once ingredients are boiling, allow to boil for 1 minute then take off the grill. 

Add a handful of bonito flakes or Nutritional Yeast and set aside to soak for 5 minutes. If you are using the Bonito Flakes, strain the mixture to remove the flakes.  

Sukiyaki

Slice onions diagonally about 1-2 inches long. Melt the butter in a large cooking pot (we use the Aluminium Caldero) , stir fry the beef (or tempeh) and onions together on high heat until they are cooked about half way through.  Note that if you are using Chicken or Turkey it must be well cooked.

Remove beef and onions from pot and set aside.

Mix 1/2 cup of the sukiyaki sauce into the beef and onions and let it sit and soak. 

Dice the tofu, about 2 inches long and char the tofu pieces on the grill. 

Arrange vegetables and tofu in the pot. 

Pour 1/2 cup of sukiyaki sauce into the pot with vegetables, and boil for 5 minutes with the lid closed. 

Lower the heat by moving to the side of the grill and add the beef and onions into the simmering pot. 

Finish cooking the beef by simmering it in the pot.

Enjoy each ingredient individually or in different combinations. For an added experience, you can put only an egg yolk into a sauce bowl and dip each bite into the raw egg yolk. 

Add more vegetables, beef, tofu, and sukiyaki sauce for more servings!