Sukiyaki
A classic Japanese hot pot dish featuring thinly sliced beef and various vegetables simmered in a sweet and savory soy-based broth. Each bite is dipped into a raw egg yolk for a rich, creamy finish.
🧂 Ingredients
- 500 g Thinly sliced beef (e.g., ribeye, sirloin)(Look for pre-sliced beef specifically for sukiyaki or hot pot. If slicing yourself, freeze the beef for 30-60 minutes for easier slicing.)
- 300 g Firm or extra-firm tofu(Cut into 1-inch cubes or triangles.)
- 2 Negi (Japanese long onion) or leeks(Cut into 2-inch lengths. If using leeks, use the white and light green parts.)
- 200 g Shirataki noodles(Rinse well and drain. Blanch in boiling water for 1-2 minutes to remove the alkaline smell, then drain again.)
- 1/4 Napa cabbage(Cut into bite-sized pieces.)
- 300 ml Sukiyaki sauce (Warishita)(Store-bought sukiyaki sauce is readily available. Alternatively, you can make your own by combining soy sauce, mirin, sake, and sugar.)
- 200 g Optional: Other vegetables(Such as shiitake mushrooms, enoki mushrooms, chrysanthemum leaves (shungiku), or thinly sliced carrots.)
- 4 servings Optional: Cooked rice(For serving alongside.)
- 4 Raw eggs(One per person for dipping. Ensure they are fresh and of good quality.)
👨🍳 Instructions
- 1
Prepare all ingredients: Slice beef thinly if not pre-sliced. Cut tofu into cubes. Chop negi (or leeks) and napa cabbage into bite-sized pieces. Rinse and blanch shirataki noodles. Arrange all prepared ingredients neatly on a large platter or individual bowls for easy access.
⏱️ 15 minutes - 2
Set up the cooking station: Place a portable induction burner or tabletop stove in the center of the dining table. Place a sukiyaki pot or a wide, shallow pan on the burner. Heat the pot over medium-high heat.
⏱️ 5 minutes - 3
Begin cooking: Add a small amount of oil (if needed, some beef will render fat) to the hot pot. Add a few slices of beef and sear them briefly until they change color, about 30 seconds. Pour in about 1/4 of the sukiyaki sauce. Let it bubble and slightly reduce.
⏱️ 2 minutes - 4
Add ingredients gradually: Begin adding the napa cabbage, tofu, and negi to the pot. Pour in more sukiyaki sauce as needed to keep the ingredients moist and flavorful. Allow these to simmer for a few minutes until the vegetables are tender-crisp.
⏱️ 5-10 minutes - 5
Continue cooking and serving: Add the blanched shirataki noodles and any other optional ingredients. Continue to simmer and add more sukiyaki sauce as the liquid reduces. As each ingredient is cooked through (beef should be cooked quickly, vegetables tender), diners can retrieve them from the pot.
⏱️ 10-15 minutes (continuous) - 6
Enjoy the dip: While the ingredients are cooking, crack each raw egg into a small individual dipping bowl. Whisk lightly. Once an ingredient is cooked, lift it from the pot with chopsticks, let excess sauce drip off, and dip it into the raw egg before eating. The egg creates a rich, cooling sauce.
⏱️ As needed - 7
Replenish and repeat: Continue adding ingredients and sukiyaki sauce to the pot as needed. The cooking process is interactive and ongoing until all ingredients are consumed.
⏱️ Ongoing
💡 Pro Tips
- ✓The key to sukiyaki is the interactive cooking at the table, allowing everyone to cook their food to their preference.
- ✓The raw egg dip is essential for the authentic sukiyaki experience; it cools the hot ingredients and adds a luxurious richness.
- ✓Ensure your beef is sliced very thinly for quick cooking and tenderness. Freezing it slightly makes slicing much easier.
- ✓Adjust the amount of sukiyaki sauce based on your preference for sweetness and saltiness. You can always add more during cooking.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Kanto style: Ingredients are simmered together in the sauce from the start.
- Kansai style: Beef is seared first with sugar and soy sauce, then other ingredients are added with the sauce.
- Chicken Sukiyaki: Substitute thinly sliced chicken thighs for beef.
- Vegetarian Sukiyaki: Omit the beef and focus on a variety of mushrooms, tofu, and vegetables.