How to Make Sukiyaki with Beef (Japanese Hot Pot)
Servings Prep Time
4people 15minutes
Cook Time
20minutes
Servings Prep Time
4people 15minutes
Cook Time
20minutes
Ingredients
Vegetables and meat
Warishita (割りした – sukiyaki stock)
For serving
Instructions
  1. First we are going to wash and cut all the vegetables.
  2. The napa cabbage, shungiku should be sliced into 1/2 inch pieces. The tokyo negi or green onion can be cut into 1 inch or 1.5 inch pieces. The onions should be sliced about 1/4 thick. The bottom growing pad where the enoki mushrooms grew can be cut off. The shiitake mushrooms, if using dry should be reconstituted, and then sliced about 1/2 in thick.
  3. The tofu should be cut into blocks about 1/2-1inch. thick depending on your preference. Allow excess water to drain.
  4. Shirataki noodles should be drained and rinsed.
  5. After prepping all the vegetables, let’s mix the sauce. The ratio I used is 1:1:1 mirin, soy sauce and water. I don’t like my sauce sweet so I only add a little bit of sugar. You can use dashi if you want a more complex flavor or water if you want something less complex.
  6. First thing we are going to cook is the beef, we’ll sear the beef on both sides and set aside. After searing the beef, well cook the onions until they get a nice browning on the surface.
  7. After the beef has been seared and green onions cooked, we’ll add it back to the pot and can add in the sauce and all the vegetables.
  8. Simmer on medium low heat until heated through. About 15-20 minutes.
  9. (While the vegetables cook, you can cook your udon.)
  10. Once your vegetables are cooked you can drop in scrambled egg and let it cook slightly, or if you like living on the edge, eat it raw with the sukiyaki.
  11. Serve with udon noodles or rice!