Sukiyaki

Sukiyaki is a communal hot-pot dish where thinly sliced beef, tofu, mushrooms, and vegetables are simmered tableside in a sweet-savory soy and mirin broth, then traditionally dipped in raw beaten egg before eating. It's a celebratory, cozy dish meant to be shared and cooked at the table.

By YumYum Editorial · Japanese

Prep: 25 min · Cook: 25 min · Total: 50 min · Serves 4

Ingredients

• 1.5 lbs thinly sliced ribeye or sirloin beef (shabu-shabu cut)
• 1 block firm tofu, cut into cubes
• 1 bunch shungiku (chrysanthemum greens) or spinach
• 1 bunch enoki mushrooms, trimmed
• 4 shiitake mushrooms, halved
• 1 napa cabbage, cut into 2-inch pieces
• 1 bunch scallions or negi, cut into 2-inch pieces
• 200g shirataki noodles, drained
• 1/2 cup soy sauce
• 1/2 cup mirin
• 1/4 cup sake
• 3 tbsp sugar
• 1/2 cup dashi or water
• 1 tbsp beef fat or neutral oil
• 4 eggs, for dipping

Instructions

1. Combine the soy sauce, mirin, sake, sugar, and dashi in a small saucepan and warm gently to dissolve the sugar; this is the warishita sauce.
2. Arrange the beef, tofu, mushrooms, cabbage, scallions, and shirataki noodles on a large platter for tableside cooking.
3. Heat a wide, shallow donabe or skillet over medium-high heat on a portable burner at the table and melt the beef fat.
4. Sear a few slices of beef directly in the pot for 30 seconds per side, then push to the side.
5. Pour in some of the warishita sauce and add the tofu, mushrooms, and vegetables that take longest to cook first.
6. Simmer for 3-5 minutes, adding more sauce as needed, then add the shirataki noodles and leafy greens last.
7. Crack an egg into individual small bowls for each diner and beat lightly.
8. Serve portions hot from the pot, dipping each bite into the beaten raw egg before eating; continue simmering and adding ingredients throughout the meal.