Sukiyaki (Japanese Beef Hot Pot) Recipe Video
Sukiyaki is a Japanese dish in the nabemono (Japanese steamboat) style.
It consists of meat (usually thinly sliced beef), or a vegetarian version made only with firm tofu, slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a shallow iron pot in a mixture of soy sauce, sugar, and mirin. Before being eaten, the ingredients are usually dipped in a small bowl of raw, beaten eggs.
I recommend only using pasturized eggs for health IEW safe from samonella.
Generally sukiyaki is a single dish for the colder days of the year and it is commonly found at bōnenkai, Japanese year-end parties.
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Summary
Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthy++Servings3
Main IngredientVegetable
Ingredients
Ingredients for Sukiyaki (3 People)
- Sukiyaki Sauce -
100ml Sake (2/5 u.s. cup)
50ml Mirin - A Type Of Sweet Rice Wine (1/5 u.s. cup)
50ml Soy Sauce (1/5 u.s. cups)
2 tbsp Sugar
Beef
Eggs
Chinese Cabbage
Negi - Welsh Onion
Shungiku - Edible Chrysanthemum
Shiitake Mushrooms
Enokitake Mushrooms
Seared Firm Tofu
Ito Konnyaku - Konjac Cut Into Noodle-like Strips
Directions
see video
Thinly sliced beef is usually used for sukiyaki; although in the past, in certain parts of the country (notably Hokkaidō and Niigata), pork was also popular.
Popular ingredients cooked with the beef are:
Tofu (usually seared firm tofu)
Negi (a type of scallion)
Leafy vegetables, such as Chinese cabbage and shungiku (Garland chrysanthemum leaves)
Mushrooms such as shiitake and enokitake
Jelly-noodles made out of konnyaku corm such as ito konnyaku or shirataki noodles. It is advisable to place these away from the beef because the calcium contained in the noodles can toughen meat.
Boiled wheat udon or soba (buckwheat) noodles are sometimes added, usually at the end to soak up the broth.
Thinly sliced beef is usually used for sukiyaki; although in the past, in certain parts of the country (notably Hokkaidō and Niigata), pork was also popular.
Popular ingredients cooked with the beef are:
Tofu (usually seared firm tofu)
Negi (a type of scallion)
Leafy vegetables, such as Chinese cabbage and shungiku (Garland chrysanthemum leaves)
Mushrooms such as shiitake and enokitake
Jelly-noodles made out of konnyaku corm such as ito konnyaku or shirataki noodles. It is advisable to place these away from the beef because the calcium contained in the noodles can toughen meat.
Boiled wheat udon or soba (buckwheat) noodles are sometimes added, usually at the end to soak up the broth.
