Japanese Sukiyaki Hot Pot

A cozy Japanese hot pot dish with beef and vegetables.

Sukiyaki is a traditional Japanese hot pot meal featuring thinly sliced beef, tofu, vegetables, and noodles simmered in a savory-sweet broth. It is often enjoyed as a communal dish cooked directly at the dining table.

Recipe Details

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Servings: 3

Full Ingredient List

  • 2 tablespoons sake
  • 1/4 cup mirin
  • 1 tablespoon brown sugar
  • 1/4 cup soy sauce
  • 1/2 block firm tofu (1cm thick slices)
  • 5 dried shiitake mushrooms (rehydrated)
  • 1 package enoki mushrooms (trimmed and rinsed)
  • 2 cups napa cabbage (2-inch pieces)
  • 2 cups tong ho (chrysanthemum greens, washed)
  • 2 scallions (white and green parts separated)
  • 1 bundle dried mung bean vermicelli noodles
  • 1 tablespoon vegetable oil
  • 12 ounces thinly sliced fatty beef
  • 2 cups dashi stock
  • 2 cups steamed rice
  • 2 egg yolks (pasteurized, optional)
  • Salt
  • Pepper

Sukiyaki Sauce

Tools and Equipment

  • saucepan

Ingredients

Quantity Name Preparation Notes Substitutions
2 tablespoons sake
1/4 cup mirin
1 tablespoon brown sugar
1/4 cup soy sauce

Instructions

  1. Step 1: In a saucepan over medium heat, combine the sake, mirin, brown sugar, and soy sauce. Bring to a boil, making sure all the sugar is dissolved. Turn off the heat and transfer to a bowl. (Tips: Ensure the sugar is fully dissolved before turning off the heat.)

Sukiyaki

Tools and Equipment

  • portable electric or gas cooktop
  • pan
  • knife
  • bowl
  • plate

Ingredients

Quantity Name Preparation Notes Substitutions
1/2 block firm tofu sliced into 1cm thick slices
5 dried shiitake mushrooms rehydrated
1 package enoki mushrooms ends trimmed and rinsed
2 cups napa cabbage cut into 2-inch pieces
2 cups tong ho (chrysanthemum greens) washed bok choy, spinach
2 scallions white and green parts separated
1 bundle dried mung bean vermicelli noodles soaked in water for 10 minutes shirataki noodles, udon noodles
1 tablespoon vegetable oil
12 ounces thinly sliced fatty beef
2 cups dashi stock mushroom soaking liquid or chicken stock
2 cups steamed rice
2 egg yolks pasteurized, optional
to taste salt
to taste pepper

Instructions

  1. Step 1: Heat 1 tablespoon of vegetable oil in a pan. Fry the white parts of the scallions for 2 minutes. (Tips: Ensure the oil is hot before adding scallions to get a good sear.)
  2. Step 2: Add the sliced beef to the pan with the scallions and sear for 10 seconds. Add a drizzle of your sukiyaki sauce and fry until just browned but still pink. Remove and set aside. (Tips: Do not overcook the beef to maintain tenderness.)
  3. Step 3: Add the rest of your sukiyaki sauce and the dashi stock to the pot. Bring to a boil. (Tips: Stir well to combine the sauce and stock evenly.)
  4. Step 4: Add the tofu, mushrooms, napa cabbage, tong ho, and drained vermicelli noodles in sections. Cover and bring to a boil, then simmer for 5-7 minutes until the ingredients are cooked through. (Tips: Layer the ingredients neatly for an appealing presentation when the lid is removed.)
  5. Step 5: Remove the cover, add the beef back to the pot, and sprinkle with the chopped green parts of the scallions. Serve with steamed rice and optional egg yolk for dipping. (Tips: Mix well before serving to distribute flavors evenly.)

Nutritional Information

  • Calories: 751 kcal
  • Protein: 37 g
  • Fat: 35 g
  • Carbohydrates: 68 g
  • Fiber: 3 g
  • Sugar: 11 g

Additional Information

Notes: Ensure all ingredients are prepared and ready before starting to cook as the process can be quick once commenced.

Background: The Sukiyaki hot pot is a beloved dish in Japan often enjoyed in the colder months. It is typically cooked and eaten at the table, making it a social and interactive meal experience.

Geographic Region: Japan

Seasonality: Winter

Occasion: Family Dinner

Recommended Pairings

  • Green tea
  • Sake

Tags

Japanese Hot Pot Beef One Pot Meal Comfort Food Traditional Easy