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Sukiyaki
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5 from 1 vote

Sukiyaki - Japanese Beef Hot Pot

Ingredients

Fresh Ingredients

  • ½ Block Firm Tofu (150 grams)
  • Handful of Shirataki Noodles (Or Korean Dangmyeon Noodles)
  • 3 Shiitake Mushrooms
  • Handful of Oyster Mushroom (or any other mushroom)
  • 3 Leaves of Chinese Cabbage
  • 1 stalk of Spring Onion (forearm-length piece)
  • ½ whole Onion
  • 3-4 stalks of Mugwort (Optional)

Sukiyaki Broth

  • 3 Cups Anchovy-Kelp Broth (or Japanese Dashi Broth)

Sukiyaki Marinade

  • cup Mirin
  • ½ cup Soy Sauce
  • 3 Tablespoons Sake (or Korean Cheongju)
  • 2 Tablespoons Sugar

Eat Sukiyaki With:

  • A bowl Cooked Rice
  • 1 Beaten Egg (optional)

Instructions

Prep Ingredients

  • Cut a block of firm tofu in half - we'll only need ½ (~150 grams). Then wrap it in a few paper towels and set it aside. The paper towels will drain the water out of it.
  • Rinse the Shirataki noodles under running water. Then squeeze the water out of it. (Note: If you're using Korean Dangmyeon noodles, remember to soak the Dangmyeong noodles in a bowl of cold water for at least 1 hour.)
  • Remove the stems off the Shiitake Mushrooms. Then slice into thin pieces.
  • Separate a small bundle of Oyster Mushrooms into individual pieces.
  • Next, tear-off 3 pieces off lettuce from a head of Chinese Cabbage. Chop them into 3-4 thick sections.
  • Cut 1 forearm-length piece of Spring Onion stalk at a slight angle.
  • Cut ½ a whole onion into thick strips.
  • If you're using Mugwort, give it a rinse, then cut-off the stem portion (about ~2 inches from the bottom).

Make Anchovy Kelp Broth

  • Fill a pot with ~3.5 cups of water. Then add in an anchovy-kelp broth packet and simmer for 5 minutes on medium heat (or make it from scratch). You'll end up with around ~3 cups of broth (doesn't have to be exact)
  • Note: You can also use Japanese Stock broth - using dried Kombu only or a mix of Kombu & Katsuobushi.

Make Authentic Sukiyaki Sauce

  • Take out a bowl and thoroughly mix: Mirin (⅔ cup), Soy Sauce (½ cup), Sake (3 Tablespoons), Sugar (2 Tablespoons).
  • Give it a thorough mix again - so no sugar is sitting at the bottom. Then immediately pour it into a pot. Bring the sauce up to a boil. As soon as it starts to bubble, turn off the heat. Let the Sukiyaki Sauce cool down, then pour into a smaller cup.

Sear Ingredients for Deeper Flavor

  • Take out a frying pan. Place it on a medium-high heat (don't add any cooking oil). Once its hot, use a piece of shabu-shabu meat and rub it around the pan, so we get a little bit of natural grease in the pan.
  • Then add in the tofu block, onion, and spring onion cuts. Let them sizzle away for a few minutes until they get a nice sear on one side. Flip it and repeat. Take each ingredient out whenever it gets a nice sear.

Assemble Sukiyaki Pot

  • Take out a large pot. Arrange the Tofu, Onion, Spring Onion, Shiitake Mushroom, Oyster Mushroom, Shirataki Noodles, Chinese Cabbage, Mugwort and Shabu Shabu Beef Slices.
  • Then place the pot on a medium-high heat. Give it a few minutes - until you hear sizzling in the pot. Then add in around 2-3 soup ladles of the Sukiyaki Sauce.
  • Let the ingredients bubble away in the Sukiyaki Sauce for 1-2 minutes.
  • Then, add in the Anchovy-Kelp Broth (1-2 soup ladles worth).
  • Then, slowly mix the beef in so that it can cook and add more flavor to the broth.
  • Once the vegetables turn soft, enjoy!
  • Note: As you eat, feel free to add more Sukiyaki Sauce if it tastes bland ... or more Anchovy-Kelp Broth if it tastes slightly salty. Adjust as you eat.
  • Also remember to eat this Sukiyaki with a bowl of rice! (Too salty to eat on its own)

Optional Egg Dip (Japanese Way of Eating)

  • Crack a fresh egg into a bowl. Whisk it up. Then pick out a few ingredients from the Sukiyaki and dip it the fresh beaten eggs - and slurp it up (This is the way that Japanese like to eat it!)