Sukiyaki

Name: Sukiyaki
Cook time: 44 min
Total time: 44 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 700g Beef, Thinly sliced (ribeye or sirloin); 1/2 head of Napa Cabbage, Cut into bite-size pieces; 400g Tofu, Firm/grilled (yaki-dofu), cut into cubes; 200g Shirataki Noodles, Konnyaku, rinsed and drained; 2 Green Onions, Japanese long (negi) or leek, sliced on the bias; 8 Shiitake Mushrooms, Stems removed, caps scored; 150g Enoki Mushroom, Trimmed; 1 bunch of Chrysanthemum Greens, Shungiku, roughly chopped; 120ml Soy Sauce; 120ml Mirin; 120ml Sake; 240ml Water, Or light dashi; 50g Sugar, About 4 tbsp; 1 tbsp Beef Tallow, Or a small piece of beef fat, for greasing the pot; 4 Eggs, Raw, for dipping; optional but traditional

Sukiyaki is a cozy, savory Japanese hot-pot of thinly sliced beef simmered in a sweet-savory broth with tender vegetables, mushrooms, silky tofu and slippery shirataki noodles. Each bite combines caramelized beef, umami-rich dashi-like sauce and the fresh brightness of greens; dip a bite into a raw beaten egg for a rich, silky finish. It’s perfect for sharing straight from the pot at the table.

Sukiyaki is a cozy, savory Japanese hot-pot of thinly sliced beef simmered in a sweet-savory broth with tender vegetables, mushroo... Show more

Traditional Japanese Recipe

Health Grade

B+ · Healthy

Rating

4.1

Time

40 min

Price

8,62 €

Calories

820 kcal

healthy

one pot

high protein

low carb

Method

Prep the toppings

Trim and prep the hot-pot ingredients before you start cooking: cut the Napa Cabbage into bite-size pieces, cube the Tofu and pat it dry so it holds together, rinse the Shirataki Noodles very well under running water and drain them thoroughly, slicing them shorter with kitchen scissors if the strands are long, slice the Green Onion on the bias, remove the stems from the Shiitake Mushrooms and score the caps with a shallow X, trim the Enoki Mushroom, and roughly chop the Chrysanthemum Greens. If your Beef is not already thinly sliced, chill it until firm and slice it paper-thin; otherwise, just separate the slices and keep them cold.

Make warishita

In a small saucepan, whisk together Soy Sauce, Mirin, Sake, Water, and Sugar until the sugar starts to dissolve. Warm the mixture over medium heat and let it simmer gently for 2 minutes, stirring once or twice so the warishita stays smooth.

Heat the pot

Heat a wide, shallow pot or skillet over medium-high heat until it is very hot, then add the Beef Tallow and swirl it around to coat the bottom in a thin sheen.

Sear the beef

Add the beef in small batches and sear it just until the surfaces turn lightly browned, about 30 to 60 seconds per side. Transfer the slices to a plate as they color so they stay tender and don't overcook.

Simmer the sukiyaki

Pour the warishita into the pot, then add the cabbage, tofu, shirataki, shiitake, enoki, and green onion, arranging the sturdier pieces so they sit in the broth. Bring it to a gentle simmer and cook for 4 minutes, then return the beef and tuck in the chrysanthemum greens for the last 1 minute so the greens just wilt and the beef warms through. Spoon the broth over the ingredients as they cook, and add a splash more warishita if the pot starts to look dry.

Serve with egg

Ladle the sukiyaki into bowls, or set the pot at the table for family-style serving. Crack the Egg into small bowls for dipping if you like the traditional finish, and dip the hot beef and vegetables into the egg as you eat.