Sukiyaki 壽喜燒

Sukiyaki is a Japanese hot pot dish or nabemono, consisting of meat (usually thinly sliced beef) which is slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a shallow iron pot in a soy sauce-based broth. It is usually eaten with a dipping sauce of raw egg.

Nutrition (per serving)

Ingredients

• 500g thinly sliced beef (for sukiyaki)
• 1/2 head napa cabbage, cut into bite-sized pieces
• 1 leek, diagonally sliced
• 8-10 fresh shiitake mushrooms, stems removed, scored on top
• 1 package (100g) enoki mushrooms, root ends trimmed, separated
• 1 block (300g) firm tofu, drained, cut into 8 cubes
• 1 package (200g) shirataki noodles, rinsed and drained
• 1 bunch watercress, trimmed
• 4 large eggs (for dipping)
• 2 tbsp beef fat or vegetable oil
• 1/2 cup soy sauce
• 1/2 cup mirin
• 1/4 cup sake
• 2 tbsp sugar

Steps

1. In a bowl, combine soy sauce, mirin, sake, and sugar. Mix until sugar dissolves.
2. Heat a sukiyaki pot or large shallow pan over medium-high heat. Add beef fat or vegetable oil and melt it. Add a few slices of beef and sear quickly until browned.
3. Pour a portion of the sukiyaki sauce over the beef. Arrange napa cabbage, leek, shiitake mushrooms, enoki mushrooms, tofu, and shirataki noodles around the beef.
4. Cover the pot and simmer for about 5-7 minutes, or until vegetables are tender. Add more sukiyaki sauce as needed during cooking.
5. Once cooked, add watercress and let it wilt briefly. Crack fresh eggs into individual small bowls to serve as a dipping sauce.

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