![Overhead view of prepared meat and vegetables surrounding a pot for making sukiyaki.](https://cdn.statically.io/img/www.seriouseats.com/thmb/kz8b3hkZvM9czcVdyc4dc3xJ6go=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2012__03__032412-198499-sunday-supper-sukiyaki-primary-1b9918bb754d451d8bfe75a465876ff2.jpg)
Serious Eats / Sydney Oland
Why It Works
- Like other dishes that are cooked tableside, sukiyaki is perfect for entertaining, as it requires minimal time in the kitchen and allows guests to participate (as well as cook meat and vegetables to their preferred level of doneness).
When spring begins, it means there is just enough time for one more sukiyaki supper before the hot weather arrives. Sukiyaki is a Japanese winter meal, cooked tableside and often eaten around New Year. To cook it the traditional way you'll need a butane burner or electric hot plate. If you enjoy hotpot-style cooking these two things are worth having anyway.
The usual ingredients are thinly sliced beef, tofu, and a variety of vegetables, typically cabbage, mushrooms, and onions. Many people dip their hot cooked beef and vegetables in a beaten raw egg. If this makes you squeamish, or the risk of eating raw egg outweighs the reward, just skip it.
March 2012
Recipe Details
Traditional Sukiyaki (Japanese Beef Hot Pot) Recipe
Ingredients
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2/3 cup mirin
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2/3 cup sake
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2/3 cup soy sauce
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1 1/3 cups dashi
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1 tablespoon sugar
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1 1/2 pounds sirloin beef, sliced into 1/4- to 1/8th-inch strips
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8 ounces firm tofu, cut into 1-inch cubes
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8 ounces mushrooms, sliced (shiitake, portabello, button, enoki or a variety)
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1 yellow onion, sliced into thin rings
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8 scallions, cut into 2 inch pieces
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1 small head bok choy or napa cabbage, leaves cut into 1- to 2-inch segmen
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1 cup short grain rice
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8 ounces shirataki or udon noodles
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4 eggs (optional)
Directions
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Bring mirin, sake, soy sauce, dashi, and sugar to a simmer and stir until sugar is dissolved. Remove from heat and reserve.
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Arrange beef and tofu on separate platters (or dinner plates) cover with plastic wrap and refrigerate. Arrange mushrooms, onion, scallions, and bok choy on a serving platter and set aside.
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Rinse rice in a fine-mesh strainer until water runs clear. Place in a small pot and cover with 2 cups water, bring to a simmer then turn heat to low and cover with a tight fitting lid. Steam until all the water is absorbed, about 30 minutes.
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Set up butane burner or electric hot plate, and carefully ignite. Place a thick bottomed, low sided pan over burner and pour in sauce mixture. Bring to a simmer.
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Divide rice among 4 small bowls. Place platters of ingredients around burner and cook as you eat by transferring to simmering broth and cooking to the desired doneness. If desired, break egg into a separate bowl, beat, and use to dip steaming hot ingredients into.
Special Equipment
Fine-mesh strainer, tabletop butane burner or electric hot plate, low-sided thick bottomed skillet
Read More
Nutrition Facts (per serving) | |
---|---|
802 | Calories |
29g | Fat |
57g | Carbs |
63g | Protein |
Nutrition Facts | |
---|---|
Servings: 4 | |
Amount per serving | |
Calories | 802 |
% Daily Value* | |
Total Fat 29g | 37% |
Saturated Fat 10g | 52% |
Cholesterol 157mg | 52% |
Sodium 2591mg | 113% |
Total Carbohydrate 57g | 21% |
Dietary Fiber 4g | 14% |
Total Sugars 25g | |
Protein 63g | |
Vitamin C 10mg | 52% |
Calcium 281mg | 22% |
Iron 7mg | 38% |
Potassium 1387mg | 30% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |