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Sukiyaki

Sukiyaki is a Japanese nabemono (Japanese hot pot) style dish made with thinly sliced beef, slowly cooked at the table.

Prep Time
30 mins
Cook Time
20 hrs
Total Time
20 hrs 30 mins
Servings: 4 people
Calories: 744 kcal
Course: Main Course
Cuisine: Japanese

Ingredients

  • 2 lb beef sirloin , sliced
  • ⅔ cup mirin
  • ½ cup sake
  • ⅔ soy sauce
  • 1¼ cup dashi stock
  • 2 tablespoons caster sugar
  • 1½ lb sirloin beef , sliced as thinly as possible
  • 6 oz. firm tofu , cut into 1 inch (2,5 cm) cubes
  • 8 oz. mushrooms , sliced (shiitake, portobello, bunashimeji, enoki or other variety) or a mixture of all
  • 1 carrot , cut into sticks
  • 1 onion , cut into thin strips
  • 10 scallion stems , cut into 2-inch (5 cm) pieces
  • 1 small bok choy cabbage (or ½ Chinese cabbage, cut into 1-inch (3 cm) segments)
  • 1 cup Japanese rice , short grain
  • 2 cups water
  • 8 oz. shirataki noodles (or udon noodles)
  • 4 eggs
Equipment
  • Electric hotplate (or gas burner)
  • Shallow cast iron Dutch oven

Instructions

    Cup of Yum
  1. In a small saucepan, heat the mirin, sake, dashi stock and sugar over low to medium heat and stir until the sugar dissolves. Remove from heat and reserve.
  2. Place the beef and tofu on separate plates, cover with plastic wrap and set aside in the refrigerator.
  3. Place the mushrooms, carrot, onion, spring onion stems and bok choy in a large serving dish. Cover them with plastic wrap and reserve them in the refrigerator.
  4. Rinse the rice thoroughly in a colander, rubbing it between both hands until the water is completely clear.
  5. Pour the rice into a saucepan and cover with water.
  6. Bring to a boil over high heat. Then lower the heat and cover with a tight-fitting lid.
  7. Cook over low heat until all the water is absorbed. Or cook the rice according to the instructions on its packaging.
  8. Place an electric hotplate or gas burner at the table and turn it on.
  9. Place a cast iron or shallow heavy-bottomed pot on top and pour in the reserved sauce and broth mixture. Bring to a boil.
  10. Divide the cooked rice into 4 bowls.
  11. Place plates of ingredients around the griddle or burner and cook by dipping them into the simmering broth.
  12. Crack the egg into a separate bowl, beat it and use it to dip the hot ingredients.