Entrée: Japan – すき焼き ▶ Sukiyaki (Japanese Hot Pot with Thinly Sliced Beef)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Total 40 min

Ingredients

1 lb (400–500 g) thinly sliced beef (ribeye or sirloin)
1 block (10–12 oz / 300–350 g) firm tofu, drained and cut into 3/4–1 inch (2–3 cm) cubes
1/2 head Napa cabbage (hakusai), cut into 1 1/2–2 inch (4–5 cm) pieces
2–3 stalks negi (Japanese long onion) or leek, cut into 1 1/2–2 inch (4–5 cm) lengths and split
6–8 shiitake mushrooms, stems trimmed
1 small package enoki mushrooms, ends trimmed (optional)
7 oz (200 g) shirataki (konnyaku) noodles, rinsed and blanched/cut into bite-size lengths
1 bunch shungiku (chrysanthemum greens) or baby spinach (optional)
1 tbsp (1/2 fl oz / 15 ml) vegetable oil or beef tallow (for searing)
1/2 cup (120 ml) soy sauce
1/2 cup (120 ml) mirin
1/2 cup (120 ml) sake
1/2 cup (120 ml) dashi or water (optional for extra depth)
1–2 tbsp (15–30 ml) sugar (adjust to taste)
4 raw eggs (optional, beaten in small bowls for dipping)
Cooked rice, for serving (optional)

Instructions

1. Prepare all ingredients: cut vegetables, cube tofu, trim mushrooms, rinse and blanch shirataki, and arrange beef in thin slices on a plate for easy grabbing.
2. Make the warishita (sukiyaki sauce): in a small saucepan combine soy sauce, mirin, sake, dashi (or water) and sugar. Warm gently just until sugar dissolves; do not boil vigorously. Taste and adjust sweetness/salt to preference. Keep warm.
3. Heat a shallow wide pot or cast-iron skillet (a sukiyaki pan if you have one) over medium-high heat. Lightly oil the surface with the vegetable oil or a bit of beef fat.
4. Sear a few slices of beef in a single layer for flavor—just a quick browning (about 30–60 seconds per side). Push the beef to one side of the pan.
5. Pour about 1/3 to 1/2 cup of the warm warishita into the pan, letting it spread and deglaze the browned bits. This begins the broth base.
6. Arrange some cabbage, negi, shiitake, tofu and shirataki in the pan around the beef. Pour more warishita as needed so the ingredients cook in the sauce (do not submerge everything; sukiyaki is a simmering, not a full-boil hot pot).
7. Simmer gently until the vegetables soften and tofu is heated through, about 3–6 minutes depending on ingredient size. Add enoki and delicate greens (shungiku or spinach) near the end so they wilt but remain bright.
8. Taste the broth and add more warishita if required. Continue adding remaining ingredients in batches as you and your guests eat — sukiyaki is traditionally cooked and eaten at the table, adding ingredients gradually.
9. When serving, diners may dip a piece of cooked beef or vegetable into a small bowl of raw beaten egg (optional). If you prefer not to use raw egg, serve plain or with a little ponzu or extra sauce.
10. Repeat cooking and adding ingredients until finished. If the liquid reduces too much, dilute with a little water or more warishita.
11. To finish the meal, many people add a scoop of cooked rice to the remaining flavorful broth and simmer briefly to make a simple final soup.