Sukiyaki Recipe (Japanese Beef Hot Pot)
Make this easy Japanese sukiyaki recipe with tender beef, tofu, mushrooms, and vegetables simmered in a rich, sweet, and savory sauce.
Servings 2 servings
Calories 947kcal
Equipment
Ingredients
Hot Pot
- 1 lb thinly sliced beef
- ¼ yellow onion sliced
- ½ block firm tofu drained and diced
- 3 shiitake mushrooms stems removed
- ½ package enoki mushrooms
- ½ package shimeji mushrooms
- 2 inches carrot peeled and sliced for decoration
- ¼ head napa cabbage washed and cut into 2-inch pieces
- 2 cups chrysanthemum greens aka crown daisy, washed and cut into 2-inch pieces
- 2 stalks green onions diced
- ½ package shirataki noodles rinsed
- 2 cups dashi stock
Sukiyaki Sauce
- ½ cup sake
- ½ cup mirin
- ½ cup soy sauce
- ¼ cup granulated sugar
Serve
- Steamed white rice
- Egg Yolks
Instructions
- Cook the sauce. In a small saucepan over medium heat, add the sake, mirin, soy sauce, and sugar. Bring to a boil, then simmer for 2-3 minutes.
- Cook the onions and beef. In a deep skillet, heat 1 tablespoon of oil over medium-high heat until hot, then sear the onions until softened, about 1-2 minutes. Then push to one side and sear the beef on both sides for about 1 minute.
- Simmer in the sauce. Pour half the sukiyaki sauce and simmer for 1 minute.
- Add the vegetables. Next, arrange the tofu, shiitake mushrooms, enoki mushrooms, shimeji mushrooms, carrots, napa cabbage, chrysanthemum greens, shirataki noodles, and green onions in the pot. Then pour in the dashi broth and the rest of the sukiyaki sauce. Cover and simmer until the veggies are tender, about 10 minutes.
- Serve. Serve with white rice. Enjoy!
Notes
- If using dashi powder, use 1 teaspoon of dashi powder per 1 cup of boiling water.
Nutrition
Calories: 947kcal | Carbohydrates: 69g | Protein: 69g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Cholesterol: 138mg | Sodium: 4860mg | Potassium: 1371mg | Fiber: 4g | Sugar: 46g | Vitamin A: 946IU | Vitamin C: 34mg | Calcium: 332mg | Iron: 8mg