Japanese
Sukiyaki
A classic Japanese hot pot of thinly sliced beef, tofu, shirataki, and vegetables simmered in a sweet-savory soy warishita. Serve it at the table with beaten egg for dipping, as is traditional.
Watch it madeJunsKitchen · 9:10
Ingredients
- Thinly sliced well-marbled beef for sukiyaki300g
- Beef fat or neutral oil1 small piece or 1 tsp
- Yaki-dofu or firm tofu200g
- Shirataki noodles150g
- Napa cabbage2 cups, cut into bite-size pieces
- Japanese long negi or leek1, sliced diagonally
- Shiitake mushrooms4, stems removed
- Enoki mushrooms100g, trimmed
- Shungiku or spinach1 handful
- Soy sauce1/4 cup
- Mirin1/4 cup
- Sake1/4 cup
- Sugar2 tbsp
- Dashi or water1/4 cup, as needed
- Fresh eggs, preferably pasteurized2
Method
- Mix the soy sauce, mirin, sake, and sugar in a small bowl until the sugar mostly dissolves to make the warishita.
- Drain the shirataki, boil it for 2 minutes to remove any odor, drain again, and cut into shorter lengths.
- Cut the tofu into large cubes, trim the mushrooms, and arrange all vegetables, tofu, shirataki, and beef on a platter.
- Place a shallow sukiyaki pan or heavy skillet over medium heat and rub the surface with the beef fat, or add the oil.
- Sear several slices of beef and a few pieces of negi briefly until fragrant and lightly browned.
- Pour in enough warishita to cover the bottom of the pan, then add tofu, shirataki, napa cabbage, shiitake, and enoki in separate sections.
- Simmer gently for 5 to 7 minutes, turning ingredients occasionally, and add a splash of dashi or water if the sauce becomes too salty or reduced.
- Add the shungiku or spinach near the end and simmer just until wilted.
- Crack one egg into each serving bowl and beat lightly, if using as the traditional dipping sauce.
- Serve the sukiyaki directly from the pan, dipping hot beef, tofu, and vegetables into the beaten egg before eating.
Common questions
What can I use instead of yaki-dofu, shirataki, or shungiku if I can’t find them?
Use firm tofu in place of yaki-dofu, rinsed rice noodles or extra napa cabbage instead of shirataki, and spinach, mizuna, or baby bok choy instead of shungiku. Keep the replacements mild so the warishita stays balanced.
When should I add the beef, vegetables, and greens so nothing overcooks?
Sear the beef and negi first, then add the warishita and the firmer items: tofu, shirataki, napa cabbage, and mushrooms. Add shungiku or spinach only in the last 1 to 2 minutes so it stays tender and bright.
What are the most common sukiyaki mistakes to avoid?
Don’t boil it hard, or the beef turns tough and the vegetables collapse. Don’t let the sauce reduce too far, since it can become overly salty. Also make sure shirataki is pre-boiled and drained so it doesn’t taste briny.
How should I store leftovers, and how long do they keep?
Cool leftovers quickly, then refrigerate in a covered container for up to 3 days. Store with some broth so the ingredients don’t dry out. Reheat gently over low heat; avoid vigorous boiling, which makes the beef and tofu break apart.
What’s the best way to serve sukiyaki at the table?
Serve it hot in the pan with bowls of steamed rice on the side. Many people also like to dip cooked beef and vegetables into raw beaten egg, if you’re comfortable using pasteurized eggs or very fresh eggs.