Japanese Sukiyaki
Japanese sukiyaki with thin beef, tofu, napa cabbage, mushrooms, scallions, shirataki, and sweet-savory warishita.
Equipment
- Shallow cast-iron pot or large skillet
- Small saucepan
- Tongs
- Four serving bowls
Ingredients
Warishita Sauce
- 1/2 cup Japanese soy sauce
- 1/2 cup mirin
- 1/4 cup sake
- 1/4 cup granulated sugar
- 1/2 cup water
Hot Pot
- 1 lb well-marbled beef sliced very thinly across the grain
- 14 oz firm tofu drained and cut into large cubes
- 1/2 large head napa cabbage cut into broad pieces
- 8 oz shiitake mushrooms stems removed
- 7 oz enoki mushrooms root end trimmed
- 8 oz shirataki noodles rinsed and drained
- 4 whole scallions cut into 2-inch pieces
- 1 tbsp neutral oil
- 2 cups cooked Japanese short-grain rice for serving
Instructions
Prepare:
- Combine soy sauce, mirin, sake, sugar, and water in a saucepan. Warm just until the sugar dissolves, then set aside.
- Arrange the beef, tofu, cabbage, mushrooms, noodles, and scallions on separate sections of a tray so they can be added in stages.
Cook the Sukiyaki:
- Heat the shallow pot, add oil, and sear a few beef slices for 30 seconds. Pour in one-third of the warishita.
- Add tofu, napa cabbage, shiitake, enoki, shirataki, and scallions in loose groups. Simmer gently for 6 to 8 minutes, adding more sauce as needed.
- Add remaining beef in broad loose slices and cook only until no longer pink. Spoon into bowls with rice and continue replenishing the shared pot.
Notes
- Do not crowd all the beef into the pot at once; thin slices cook in less than two minutes.
- Keep leftover ingredients and sauce separate and cook fresh; refrigerate cooked leftovers for up to two days.
Nutrition
Calories: 690kcalCarbohydrates: 57gProtein: 38gFat: 33gSaturated Fat: 10gCholesterol: 105mgSodium: 1680mgFiber: 5gSugar: 24g