Serves 4
30 min
Traditional Sukiyaki (Japanese Beef Hot Pot)
Recipe GLPR92fb334e99a5c6
A classic Japanese hot pot featuring thin slices of premium beef cooked in a savory-sweet broth alongside vegetables, tofu, noodles, and rice. Guests cook their chosen ingredients at the table in a communal pot, then dip them in raw egg for a rich, creamy texture. This warming, interactive meal celebrates seasonal produce and high-quality beef.
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Ingredients
2/3 cup mirin
2/3 cup sake
2/3 cup soy sauce
1 1/3 cups dashi
1 tablespoon sugar
1 1/2 pounds sirloin beef, thinly sliced into 1/4- to 1/8-inch strips
8 ounces firm tofu, cut into 1-inch cubes
8 ounces mixed mushrooms (shiitake, portabello, button, or enoki), sliced
1 medium yellow onion, sliced into thin rings
8 scallions, cut into 2-inch pieces
1 small head bok choy or napa cabbage, cut into 1- to 2-inch segments
1 cup short grain rice
8 ounces shirataki or udon noodles
4 large eggs (optional)
Directions
Prepare the short grain rice according to package directions. Set aside and keep warm.
In a large bowl, combine the mirin, sake, soy sauce, and dashi. Stir in the sugar until dissolved. This is your cooking broth.
Prepare all vegetables and tofu by arranging them on a large platter: slice the mushrooms, cut the onion into thin rings, chop the scallions into 2-inch pieces, cut the bok choy into segments, and cube the tofu.
Cook the shirataki or udon noodles according to package directions, then drain and set aside on a serving plate.
If using eggs, crack them into individual small bowls—one per person—for use as a dipping sauce. The raw egg will be heated by the hot broth and ingredients to a safe internal temperature of 160F when combined.
Heat the sukiyaki broth in a large, shallow hot pot or wide skillet placed at the center of the table over medium-high heat until it reaches a gentle simmer.
Once the broth is simmering, invite guests to begin cooking. Each person can arrange their sliced beef on the sides of the pot; it will cook in 1-2 minutes as it touches the hot broth.
Add the tofu cubes, mushrooms, onion rings, scallions, and bok choy to the center of the pot as space permits, allowing them to simmer until tender (3-5 minutes depending on thickness).
Add the cooked shirataki or udon noodles to the pot and let them heat through in the broth for 1-2 minutes.
Each guest retrieves cooked beef and vegetables from the pot using chopsticks or a small strainer, dips them into their individual egg bowl (where the hot items will heat the raw egg safely to 160F), then eats with rice.
Continue cooking and eating until all ingredients are used, maintaining a gentle simmer and replenishing the pot as needed. Serve hot.
