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sukiyaki

Sukiyaki (Japanese Beef Hot Pot)

Sukiyaki, an immensely popular Japanese hot pot dish, features the flavors of beef and vegetables combined with a sweet and savory sauce in perfect harmony. While often enjoyed during the cold winter months, its delicious taste makes it a year-round favorite in Japan.
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Prep Time: 14 minutes
Cook Time: 21 minutes
Total Time: 35 minutes
Servings: 2

Ingredients
 
 

Sukiyaki sauce:

  • ⅓ cup sake
  • ⅓ cup mirin
  • ⅓ cup soy sauce
  • 2 Tbsp sugar

Sukiyaki:

  • 0.55 lb thinly sliced beef
  • 3.5 oz naganegi (Japanese leeks) or regular leeks
  • 4 shiitake mushrooms
  • 3 leaves hakusai (napa cabbage)
  • 3.5 oz shungiku (crown daisy)
  • 1.2 oz carrot
  • 1 package shirataki noodles (7 oz/200 g)
  • - 1 Tbsp sugar or salt (for the shirataki)
  • 5.3 oz momen tofu (firm tofu)
  • 1 Tbsp beef fat (neutral oil can be substituted)

For dipping:

  • 2 (or more) pasteurized eggs

For the final dish:

  • 2 servings udon noodles (frozen, dried, or pre-cooked)
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Instructions
 

  • Prepare the ingredients as follows:
    Naganegi: Slice it diagonally into ⅖-inch (1cm) pieces.
    Shiitake mushrooms: Remove the stems and cut the caps in half.
    Hakusai: Cut it into bite-sized pieces.
    Shungiku: Cut it into 1.6-inch (4cm) pieces.
    Carrot: Cut it into ⅕-inch (5mm) thick slices.
    Shirataki noodles: Rinse them with water and cut them in half. Toss them with sugar or salt in a colander and let them sit for 3 minutes. Then, rinse them under running water.
    Tofu: Cut it into bite-sized pieces.
  • Put seasonings for sukiyaki sauce (sake, mirin, soy sauce, and sugar) in a small pot and cook over medium heat. Once the sugar has dissolved, turn off the heat. Sukiyaki sauce is ready.
  • Heat a large pot with beef fat over medium heat. Once the pot is coated with oil, remove the beef fat and add beef slices. Once they are lightly browned, drizzle a small amount of the sukiyaki sauce over them, then transfer to a plate. Repeat this process for all the beef slices.
  • Add the naganegi and shiitake mushrooms to the pot and cook until lightly browned.
  • Add the sukiyaki sauce and the other prepared ingredients (hakusai, shungiku, carrot, shirataki, tofu) to the pot. (If the pot cannot hold all of the ingredients or you are preparing more than 3 servings, use only half or one-third of them, including the naganegi and shiitake mushrooms.) Cover the pot and cook over medium heat.
  • Once it comes to a simmer, remove the lid and turn the ingredients over. Add the beef slices back in, cover the pot, and let it simmer again. After a few minutes, when the ingredients are cooked through, the dish is ready to be served.
  • (Optional) Crack an egg into each individual bowl and beat it for dipping.
  • If the pot cannot hold all of the ingredients or you are preparing more than 3 servings, cook the remaining prepared ingredients with sauce after eating the first batch (repeat steps 5 and 6).
  • (Optional) After finishing all the prepared ingredients, add the udon noodles to the pot. Simmer them until cooked. Then, enjoy.

Notes

  • If you don't use eggs for dipping, the seasoning might be a bit strong. In that case, add water or kombu dashi (kelp broth) to the sukiyaki sauce and adjust the flavor to your liking. Similarly, if the sauce becomes too strong after several rounds of simmering, adjust the flavor accordingly.
  • You can store it in the refrigerator for up to 2 days.

Nutrition

Calories: 900kcal
Author: Ryo Hikita (Umami Pot)
Cuisine: Japanese
Category: Beef, Egg, Main Dishes, Tofu, Traditional, Vegetable
Keyword: beef, leek, raw egg, shiitake mushroom
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