Authentic Japanese Sukiyaki
A sweet and savory Japanese hot pot with thinly sliced beef, tofu, vegetables, and noodles.
20 mins
Prep Time
15 mins
Cook Time
4
Servings
Ingredients
- 1 lb thinly sliced beef (ribeye or sirloin)
- 1 block firm tofu, cut into cubes
- 1 bunch shirataki noodles
- 1 napa cabbage, chopped
- 1 bunch green onions, cut into 2-inch pieces
- 1 carrot, thinly sliced
- 1 package enoki mushrooms
- 4 shiitake mushrooms
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/2 cup sake
- 1/4 cup sugar
- 4 eggs (optional, for dipping)
Nutrition Facts
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Instructions
Prepare the sukiyaki broth: In a bowl, mix soy sauce, mirin, sake, and sugar until the sugar dissolves. Set aside.
Prepare the ingredients: Arrange the beef, tofu, vegetables, and mushrooms on a large plate for easy access during cooking.
Heat a large shallow pot or sukiyaki pan over medium heat. Add a small amount of oil and sear the beef slices briefly until they change color. Remove and set aside.
Pour the prepared broth into the pot and bring to a gentle simmer. Add the harder vegetables (carrots, cabbage stems) first.
After 2-3 minutes, add the remaining ingredients: tofu, mushrooms, green onions, and shirataki noodles. Arrange the seared beef on top.
Simmer for about 5 minutes until all ingredients are cooked through. Serve immediately, dipping the ingredients in raw beaten egg if desired.
As you eat, add more broth and ingredients to the pot as needed, maintaining a gentle simmer throughout the meal.
Chef's Tips
- Meat Quality: Use well-marbled beef for the best flavor and texture. Partially freezing the beef makes it easier to slice thinly.
- Broth Balance: Adjust the sweetness by adding more or less sugar to suit your taste.
- Egg Safety: If concerned about raw eggs, use pasteurized eggs for dipping.
- Vegetable Variations: Add other vegetables like chrysanthemum leaves (shungiku) or konnyaku for authentic flavor.
- Leftovers: Sukiyaki doesn't keep well as leftovers, so try to cook only what you'll eat in one sitting.
- Tabletop Cooking: Use a portable burner at the table for an authentic sukiyaki experience where everyone cooks together.
