Sukiyaki
Sweet and Savoury. Sukiyaki is one of Japan's most beloved hot pot dishes, featuring thinly sliced beef simmered tableside with vegetables, tofu, and noodles in a sweetened soy-based broth called warishita. Perfect for communal dining in a donabe pot.
Ingredients
For the warishita sauce:
- ½ cup soy sauce
- ½ cup mirin
- ¼ cup sake
- 3 tablespoons sugar
For the hot pot:
- 400g thinly sliced beef (rib-eye or sirloin)
- 1 block grilled tofu, cut into cubes
- 200g shirataki noodles, drained and rinsed
- 4 shiitake mushrooms, stems removed
- 100g enoki mushrooms
- 2 negi (Japanese long onions), sliced diagonally
- ¼ napa cabbage, cut into pieces
- 1 bunch shungiku (chrysanthemum greens)
- Beef fat or vegetable oil
- 4 raw eggs for dipping (optional)
Instructions
- Make the warishita: Combine soy sauce, mirin, sake, and sugar in a saucepan. Bring to a boil, stirring until sugar dissolves. Set aside.
- Prepare ingredients: Arrange all sliced vegetables, tofu, noodles, and beef on a large platter.
- Heat the donabe: Place your donabe on a portable burner at the table. Melt beef fat or add a little oil.
- Cook the beef: Add a few slices of beef and sear briefly on both sides.
- Add sauce and ingredients: Pour in the warishita sauce. Add vegetables, tofu, and noodles in sections around the pot.
- Simmer: Cover and let simmer for 5-7 minutes until everything is cooked through.
- Serve: Each person picks ingredients from the pot and dips them in beaten raw egg before eating. Enjoy with steamed rice!
Tip: Don't overcook the beef — it should be tender and just cooked through. Add ingredients in batches as you eat for the best texture.