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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Ingredients
| Sake | 100 Milliliter (2/5 u.s. cup) | |
| Mirin | 50 Milliliter (A Type Of Sweet Rice Wine) | |
| Soy sauce | 50 Milliliter (Ingredients for Sukiyaki) | |
| Sugar | 2 Tablespoon (Ingredients for Sukiyaki) | |
| Beef | 1 Pound (Ingredients for Sukiyaki) | |
| Eggs | 2 (Ingredients for Sukiyaki) | |
| Chinese cabbage | 1 (Ingredients for Sukiyaki) | |
| Negi welsh onion | 100 Gram (Ingredients for Sukiyaki) | |
| Shungiku | 1⁄8 Cup (2 tbs) (Ingredients for Sukiyaki, 3 People, Edible Chrysanthemum) | |
| Shiitake mushrooms | 1⁄2 Cup (8 tbs) (Ingredients for Sukiyaki) | |
| Enokitake mushrooms | 1⁄2 Cup (8 tbs) (Ingredients for Sukiyaki) | |
| Seared firm tofu | 1⁄4 Cup (4 tbs) (Ingredients for Sukiyaki) | |
| Ito konnyaku | 300 Gram (Ingredients for Sukiyaki, 3 People, Konjac Cut Into Noodle-like Strips) |
Nutrition Facts
Serving size
Calories 464 Calories from Fat 160
% Daily Value*
Total Fat 18 g27.2%
Saturated Fat 6.6 g32.9%
Trans Fat 0 g
Cholesterol 215.7 mg71.9%
Sodium 1032.1 mg43%
Total Carbohydrates 47 g15.8%
Dietary Fiber 6.6 g26.3%
Sugars 28.8 g
Protein 36 g71.3%
Vitamin A 265.4% Vitamin C 222.4%
Calcium 39.8% Iron 32.6%
*Based on a 2000 Calorie diet
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.
Chef
