Sukiyaki

Sukiyaki

Thin-sliced beef and vegetables simmer in a sweet soy broth at the table.

Total 50 min Makes 4 servings Calories 520/serving

Dietary

Dairy free, Nut free

Allergens

Eggs, Soy, Wheat, Red meat

This Japanese hot pot pairs tender shaved beef with napa cabbage, mushrooms, and tofu in a sweet-savory broth of soy sauce, mirin, and sugar. Traditionally cooked and served directly from a shallow pot at the table, it suits a shared weeknight dinner or casual gathering. A dip in raw beaten egg before eating is customary and tempers the broth's richness.

Ingredients

  • 1 1/2 pounds beef ribeye, sliced paper-thin
  • 1/2 cup soy sauce
  • 1/2 cup mirin
  • 1/4 cup sugar
  • 1 cup dashi stock
  • 1 tablespoon neutral oil
  • 1 piece beef fat or additional thin beef trim, for greasing the pot
  • 1/2 head napa cabbage, cut into 2-inch pieces
  • 1 bunch scallions, cut into 2-inch pieces
  • 8 ounces shiitake mushrooms, stems trimmed
  • 1 bunch shungiku (chrysanthemum greens) or baby spinach
  • 1 block firm tofu, cut into 1-inch cubes
  • 1 package shirataki noodles, drained and rinsed
  • 4 raw eggs, for dipping (optional)
  • 4 cups cooked short-grain rice, for serving

Method

  1. Arrange the sliced beef, napa cabbage, scallions, shiitake mushrooms, greens, tofu, and shirataki noodles on a large platter, grouped by type for easy addition to the pot.

  2. In a small saucepan, combine the soy sauce, mirin, sugar, and dashi stock. Warm over medium heat, stirring until the sugar dissolves, about 2 minutes, to make the warishita sauce.

  3. Heat a shallow cast iron or electric skillet over medium-high heat at the table or on the stovetop. Add the oil, then rub the piece of beef fat over the surface until it coats the pan and begins to render.

  4. Add a few slices of beef to the hot pan in a single layer and sear until the color just changes, about 30 seconds per side.

  5. Pour about 1/3 cup of the warishita sauce over the beef, then add a portion of the napa cabbage, scallions, mushrooms, tofu, and shirataki noodles to the pan, keeping ingredients in loose groups.

  6. Simmer the ingredients in the sauce, uncovered, until the vegetables soften and the tofu heats through, 8 to 10 minutes, adding more warishita sauce as it reduces.

  7. Add the shungiku or spinach to the pan in the last 2 minutes of cooking so it wilts without overcooking.

  8. If using, crack a raw egg into each individual bowl and beat lightly with chopsticks to use as a dipping sauce.

  9. Serve directly from the pan, letting diners lift pieces of beef and vegetables into their bowls, dip in the beaten egg, and eat alongside bowls of steamed rice.

  10. Replenish the pan with remaining raw ingredients and warishita sauce as the meal continues, simmering each new batch 5 to 7 minutes.

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    Sukiyaki

    This Japanese hot pot pairs tender shaved beef with napa cabbage, mushrooms, and tofu in a sweet-savory broth of soy sauce, mirin, and sugar. Traditionally cooked and served directly from a shallow pot at the table, it suits a shared weeknight dinner or casual gathering. A dip in raw beaten egg before eating is customary and tempers the broth's richness.

    50 min 4 servings 520 cal

    Ingredients

    • 1 1/2 pounds beef ribeye, sliced paper-thin
    • 1/2 cup soy sauce
    • 1/2 cup mirin
    • 1/4 cup sugar
    • 1 cup dashi stock
    • 1 tablespoon neutral oil
    • 1 piece beef fat or additional thin beef trim, for greasing the pot
    • 1/2 head napa cabbage, cut into 2-inch pieces
    • 1 bunch scallions, cut into 2-inch pieces
    • 8 ounces shiitake mushrooms, stems trimmed
    • 1 bunch shungiku (chrysanthemum greens) or baby spinach
    • 1 block firm tofu, cut into 1-inch cubes
    • 1 package shirataki noodles, drained and rinsed
    • 4 raw eggs, for dipping (optional)
    • 4 cups cooked short-grain rice, for serving

    Method

    1. 1

      Arrange the sliced beef, napa cabbage, scallions, shiitake mushrooms, greens, tofu, and shirataki noodles on a large platter, grouped by type for easy addition to the pot.

    2. 2

      In a small saucepan, combine the soy sauce, mirin, sugar, and dashi stock. Warm over medium heat, stirring until the sugar dissolves, about 2 minutes, to make the warishita sauce.

    3. 3

      Heat a shallow cast iron or electric skillet over medium-high heat at the table or on the stovetop. Add the oil, then rub the piece of beef fat over the surface until it coats the pan and begins to render.

    4. 4

      Add a few slices of beef to the hot pan in a single layer and sear until the color just changes, about 30 seconds per side.

    5. 5

      Pour about 1/3 cup of the warishita sauce over the beef, then add a portion of the napa cabbage, scallions, mushrooms, tofu, and shirataki noodles to the pan, keeping ingredients in loose groups.

    6. 6

      Simmer the ingredients in the sauce, uncovered, until the vegetables soften and the tofu heats through, 8 to 10 minutes, adding more warishita sauce as it reduces.

    7. 7

      Add the shungiku or spinach to the pan in the last 2 minutes of cooking so it wilts without overcooking.

    8. 8

      If using, crack a raw egg into each individual bowl and beat lightly with chopsticks to use as a dipping sauce.

    9. 9

      Serve directly from the pan, letting diners lift pieces of beef and vegetables into their bowls, dip in the beaten egg, and eat alongside bowls of steamed rice.

    10. 10

      Replenish the pan with remaining raw ingredients and warishita sauce as the meal continues, simmering each new batch 5 to 7 minutes.