Sukiyaki
A classic Japanese hot pot dish with thinly sliced beef, vegetables, and a sweet soy-based broth.
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, rinsed and drained
- 1 negi (Japanese long onion), sliced diagonally
- 4 shiitake mushrooms, stems removed
- 1 bunch enoki mushrooms, trimmed
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 3 tbsp sugar
- 1 cup dashi stock
- 4 eggs (optional, for dipping)
Nutrition Facts
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Instructions
Prepare the sukiyaki broth: In a bowl, mix soy sauce, mirin, sake, sugar, and dashi stock. Stir until the sugar dissolves completely.
Heat a large skillet or sukiyaki pan over medium heat. Add a small amount of oil and sear the beef slices until just browned. Remove and set aside.
In the same pan, arrange the tofu, shirataki noodles, negi, shiitake mushrooms, and enoki mushrooms neatly.
Pour the prepared broth over the ingredients in the pan. Bring to a gentle simmer.
Return the beef slices to the pan, placing them on top of the other ingredients. Simmer for 5-7 minutes until everything is cooked through.
Serve hot, optionally with raw eggs for dipping. Each person can take portions from the pan as they eat.
As the broth reduces, you can add more dashi or water to adjust the flavor and continue cooking additional ingredients if desired.
Chef's Tips
- Beef Slicing: For authentic sukiyaki, ask your butcher to slice the beef paper-thin, or partially freeze the beef for easier slicing at home.
- Broth Balance: Adjust the sweetness of the broth by adding more or less sugar to suit your taste.
- Egg Safety: If using raw eggs for dipping, ensure they are very fresh and from a trusted source.
- Vegetable Variations: Add other vegetables like chrysanthemum greens (shungiku) or carrots for more variety.
- Leftovers: Sukiyaki is best enjoyed fresh, but leftovers can be refrigerated and reheated gently the next day.
