Sukiyaki (Japanese Hot Pot)
Experience the delicate balance of sweet and savory flavors with Sukiyaki, a beloved Japanese hot pot dish. Made with thinly sliced beef, fresh vegetables, tofu, and noodles simmered in a rich soy-based broth, Sukiyaki is both comforting and elegant. Perfect for sharing around the table, this dish captures the warmth of Japanese home cooking and the joy of communal dining.
Ingredients
- 1 lb (450 g) thinly sliced beef ribeye or sirloin
- 1 block firm tofu, cut into cubes
- 4 shiitake mushrooms, stems removed
- ½ bunch enoki mushrooms, trimmed
- ½ head napa cabbage, chopped into large pieces
- 1 small onion, thinly sliced
- 1 carrot, thinly sliced
- 2 green onions, cut into 2-inch pieces
- 1 package shirataki noodles, rinsed
- 2 tablespoons vegetable oil
Sukiyaki Broth
- ½ cup soy sauce
- ½ cup mirin (sweet rice wine)
- ¼ cup sake
- ¼ cup sugar
- 1 ½ cups dashi (Japanese soup stock)
Instructions
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Prepare the Broth
In a small saucepan, combine soy sauce, mirin, sake, sugar, and dashi. Bring to a gentle simmer, stirring until the sugar dissolves. Remove from heat and set aside.
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Cook the Ingredients
Heat vegetable oil in a large shallow pot or skillet over medium heat. Add the onion and beef slices, cooking until lightly browned. Push the beef to one side of the pot.
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Add Vegetables and Tofu
Arrange cabbage, mushrooms, carrot, tofu, green onions, and shirataki noodles neatly in the pot alongside the beef.
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Simmer in Broth
Pour the prepared sukiyaki broth over the ingredients. Simmer gently for 10–15 minutes, allowing flavors to meld and vegetables to soften.
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Serve
Traditionally, each person takes portions from the pot and dips them into a small bowl of raw beaten egg before eating (optional).
Serving
Enjoy Sukiyaki directly from the simmering pot, shared with family or friends at the table. Pair it with steamed rice for a complete and authentic Japanese dining experience.
Savor the comforting flavors of Sukiyaki, a dish that blends tradition, warmth, and togetherness into every bite.
