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sukiyaki

Sukiyaki (Japanese Beef Hot Pot)

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Sukiyaki, a hugely 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
  

For the sukiyaki sauce

  • ⅓ cup (80ml) sake
  • ⅓ cup (80ml) mirin
  • ⅓ cup (80ml) soy sauce
  • 2 Tbsp sugar

Sukiyaki:

  • 0.6 lb. (250g) thinly sliced beef
  • 1 naganegi (Japanese leek)
  • 4 shiitake mushrooms
  • 3 leaves hakusai (napa cabbage)
  • 3.5 oz. (100g) shungiku (crown daisy)
  • 1.2oz. (35g) carrot
  • 1 package (7oz./200g)  shirataki konjac noodles
  • - 1 Tbsp sugar or salt (for the shirataki)
  • ½ (5.3oz./150g)  momen tofu (medium-firm tofu)
  • 1 Tbsp beef fat (neutral oil can be substituted)
  • 2 (or more) pasteurized eggs (optional)

For the final dish (optional)

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

Instructions

  • Prepare the ingredients as follows:
    Naganegi: Slice it diagonally into 0.4 inch (1cm) widths.
    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 0.2 inch (5mm) thick slices.
    Shirataki konjac noodles: Rinse them with water and cut them in half. Mix them with sugar (for the shirataki) in a plastic bag and let them sit for 3 minutes. Then, remove them from the bag and rinse them under running water.
    Tofu: Cut it into bite-sized pieces.
  • Put the seasonings for the 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. The 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 the beef slices. Once they have lightly browned, drizzle a small amount of the sukiyaki sauce prepared earlier 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 them until lightly browned.
  • Add the sukiyaki sauce and the other prepared ingredients (hakusai, shungiku, carrot, shirataki, tofu) to the pot. (If you are making more than 2 servings or if the pot cannot hold all the ingredients, add only half or one-third of them, setting aside half or two-thirds of 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 purposes.
  • If you are making more than 2 servings or if the pot cannot hold all the ingredients, 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 purposes, the seasoning might be slightly strong. In that case, add water or kombu dashi (kelp stock) to the sukiyaki sauce and adjust the consistency to your liking. Similarly, if the sauce becomes too strong after several rounds of simmering, adjust the consistency accordingly.
  • You can store it in the refrigerator for up to 2 days.
Calories: 900
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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